These wraps are bursting with fresh flavours and good-for-you lean beef and veggies. Let the kids pick out what veggies they want to add. This is a great recipe to use up leftover roast beef.
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Thai Beef Wraps
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: Serves 16 1x
Ingredients
8 oz (250 g) shaved Cooked Roast Beef
1 cup (250 mL) Thai-style sweet chili sauce, divided
1 small carrot, finely shredded
2 sweet red peppers, finely diced
2 green onions, finely diced
¼ cup (60 mL) finely chopped fresh basil
2 tbsp (30 mL) finely chopped fresh cilantro or parsley
8 medium (8-inch/20 cm) flour tortillas
8 leaves lettuce (optional)
Instructions
- Combine beef and ¼ cup (60 mL) of the chili sauce in a bowl; toss to evenly coat.
- Combine carrot, red peppers, onions, basil, cilantro and ¼ cup (60 mL) of the chili sauce in another bowl; toss to evenly coat.
- Place tortillas on a cutting board in a single layer; top with lettuce leaves (if using). Arrange beef mixture evenly over top, dividing equally. Scatter vegetable mixture evenly over beef, dividing equally. Fold in both ends and roll up to enclose filling.
- Cut each wrap in half (secure with toothpicks, if necessary). Wrap individually in food storage wrap and package up remaining sauce into small airtight containers to serve alongside for dipping. Store wraps and sauce in the refrigerator for up to 1 day.
