Asian Beef & Cabbage Wraps Print Email

1 pound ground beef
1/4 cup finely chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups Tony's cole slaw mix (produce dept)
1/4 cup hoisin sauce, plus more for serving if desired
4 large burrito-size flour tortillas, warmed
Chiu Chow Chili Oil (Hot Chili oil) or Sriracha hot sauce - optional

In large nonstick skillet, brown ground beef and onion over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into 1/2-inch crumbles. Pour off drippings if necessary and season with salt and pepper. Stir in slaw mix and 1/4 cup hoisin sauce; cook for several minutes longer to heat through and soften cabbage slightly.

Spread 1/4 of beef mixture (approx. 1 cup) evenly over each tortilla, leaving 1-1/2-inch border on all sides. Fold right and left edges of tortilla over filling; fold bottom edge up over filling, then roll up tightly, jelly roll fashion. Place seam-side down on plates; cut in half, if desired. Serve with additional hoisin sauce and hot chili oil or sriracha hot sauce, if desired. Makes 4 servings - adapted from

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