Rock and Roll Beef Wraps
Scrumptiously nutritious lean Ground Beef, veggies and grains all wrapped up.
Yield: 50 servings (For 100 servings, double the ingredient quantities)
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Brown ground beef, breaking into 1/2-inch crumbles and stirring occasionally until internal temperature is 160°F. Remove drippings.
|Ground beef (93% lean)||8-1/2 pounds|
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Stir in water, quinoa, dry ranch mix and pepper. Bring to a boil; reduce heat. Cook, covered, until quinoa is tender, stirring occasionally. (Not all liquid will be absorbed.)
|Uncooked quinoa||1 quart|
|Dry ranch dressing mix||1/2 cup|
|Black pepper||1 tablespoon|
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Add slaw; increase heat to medium. Cook, uncovered, until slaw is crisp-tender, stirring occasionally.
CCP: Heat to 165°F for 15 seconds.
CCP: Hold hot for service at 135°F for up to 2 hours.
|Packaged cabbage coleslaw or broccoli slaw||4 pounds|
|For Service:|| |
Portion 1-1/2 cups (three #8 scoops) beef mixture onto 1 large tortilla. Add toppings, as desired. Fold over sides of tortilla and roll-up to enclose filling. Cut wrap diagonally in half for two servings.
|Large whole wheat or spinach tortillas (10 to 13 inch diameter)||50 small (6-inch diameter)|
|Toppings (optional): Sliced or chopped red apples, sliced or chopped red bell peppers, sliced or chopped cucumbers, sliced toasted almonds, chow mein noodles||As needed|
* Cook's Tip
Cooking instructions are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.
* Serving Suggestions
Wraps can also be prepared using small whole wheat or spinach tortillas (6 to 7 inch diameter). Portion 3/4 cups (three #16 scoops) beef mixture onto 1 small tortilla per serving. Add toppings, as desired. Roll-up.
Wraps can also be prepared using Romaine lettuce leaves. Divide 3/4 cup (three #16 scoops) beef mixture between 2 small lettuce leaves per serving. Add toppings, as desired. Roll-up.
Nutrition information per serving (3/4 cup beef mixture, 1/2 of 10-inch tortilla, 1/8 cup apple slices):
330 calories; 8 g fat (3 g saturated fat, 3 g monounsaturated fat); 49 mg cholesterol; 554 mg sodium; 32 g carbohydrate; 3.3 g fiber; 21 g protein; 3.8 mg iron; 128 IU vitamin A; 29 mg vitamin C; 5.12 mg niacin; 0.3 mg vitamin B6; 1.6 mg vitamin B12; 9.8 mcg selenium; 4.4 mg zinc; 12.9 mg choline.
This recipe is an excellent source of protein and iron; and a good source of dietary fiber.