 |
| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber. | |  |
|
 |
|
Beef Taco Wrap
|
|
|
|
|
Ingredients: |
| 1 |
|
pound beef round tip steaks, cut 1/4 to 1/8 inch thick |
| 1/2 |
|
cup soft cream cheese |
| 1 |
|
package (about 1 to 1-1/4 ounces) taco seasoning mix |
| 1/2 |
|
cup water |
| 4 |
|
medium flour tortillas (about 10-inch diameter) |
| 1/2 |
|
cup prepared salsa |
| |
Toppings: |
|
|
Lettuce, tomatoes, sliced ripe olives |
|
|
|
Instructions: |
| 1. |
|
Combine cream cheese and 1 teaspoon taco seasoning mix in small bowl; cover and refrigerate. |
| 2. |
|
Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Combine water and remaining taco seasoning mix in medium bowl. Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours. |
| 3. |
|
Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef. |
| 4. |
|
Spread 2 tablespoons cream cheese mixture and 2 tablespoons salsa evenly over each tortilla leaving 1-inch border around edge. Top evenly with 1/4 of beef and toppings, as desired. Roll up tightly. Cut in half before serving. |
|
| Makes 4 servings. |
|
| | | | | Nutrition information per serving: 509 calories; 22 g fat (10 g saturated fat; 5 g monounsaturated fat); 105 mg cholesterol; 1513 mg sodium; 44 g carbohydrate; 2.8 g fiber; 32 g protein; 6.8 mg niacin; 0.4 mg vitamin B6; 1.3 mcg vitamin B12; 4.4 mg iron; 42.4 mcg selenium; 4.4 mg zinc. |
|
|
