Mexican Shredded Beef Wraps
TOTAL TIME: Prep: 20 min. Cook: 6 hours
YIELD: 6 servings.
The first time I served these wrap sandwiches was at the party following my son’s baptism. Everyone liked them so much that it’s become one of my go-to slow-cooker recipes. —Amy Lents, Grand Forks, North Dakota
Ingredients
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1 small onion, finely chopped
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1 jalapeno pepper, seeded and minced
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3 garlic cloves, minced
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1 boneless beef chuck roast (2 to 3 pounds)
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1 can (8 ounces) tomato sauce
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1/4 cup lime juice
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1 tablespoon chili powder
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1 teaspoon ground cumin
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1/4 teaspoon cayenne pepper
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6 flour or whole wheat tortillas (8 inches)
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Optional toppings: Torn romaine, chopped tomatoes, sliced avocado and sour cream
Directions
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1.
Place onion, jalapeno and garlic in a 4-qt. slow cooker. Sprinkle roast with salt and pepper; place over vegetables. In a small bowl, mix tomato sauce, lime juice, chili powder, cumin and cayenne; pour over roast.
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2.
Cook, covered, on low 6-8 hours or until meat is tender. Remove roast; cool slightly. Shred meat with 2 forks; return to slow cooker. Serve beef on tortillas with toppings of your choice.
Nutrition Facts
1 wrap (calculated without optional toppings): 428 calories, 18g fat (6g saturated fat), 98mg cholesterol, 696mg sodium, 31g carbohydrate (2g sugars, 1g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 2 starch.
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