SOUTHWEST BEEF WRAPS

Makes 8 servings.

 

Slow cooked, fork-tender pot roast shreds easily with two forks.  Add salsa to finish the beef, team with colorful tomato-corn relish and it’s a wrap fresh!

 

1 boneless beef chuck shoulder pot roast or bottom round rump roast (3 to 3 ½ pounds), cut into 4 pieces

 

1 medium onion, cut into quarters

3 cloves garlic, peeled

¾ cup water

1 teaspoon salt

 ½ teaspoon pepper

2 jars (16 ounces each) prepared chunky salsa with cilantro

8 flour tortillas (10-inch diameter), warmed

Fresh cilantro (optional)

 

Tomato-Corn relish:

1 cup frozen corn, defrosted

1 cup chopped fresh tomato

2 tablespoons chopped fresh cilantro

 

Directions:

  1. Place onion and garlic in 4 ½ to 5 ½ quart slow cooker; top with beef.  Add water, salt and pepper.  Cover and cook on HIGH 5 to 5 ½ hours or on LOW 9 to 9 ½ hours, or until beef is fork-tender. (No stirring is necessary during cooking.)
  2. Remove beef; cool slightly.  Strain cooking liquid; skim fat.  Shred beef with 2 forks.  Place beef in 2-quart microwave-safe dish; add ½ cup cooking liquid.
  3. Combine relish ingredients in medium bowl; stir in ¼ cup salsa.
  4. Add remaining salsa to beef; mix well.  Cover and microwave on HIGH 8 to 10 minutes or until heated through, stirring once.
  5. Top each tortilla with ¾ cup beef mixture, leaving 1 1/2 –inch border around edge.  Top beef with about ¼ cup relish.  Fold right and left sides of tortillas over filling; fold bottom edge over and roll up.  Garnish with cilantro, if desired.

 

Nutrition information per serving, using chuck:

406 calories; 3 g protein; 36 g carbohydrate; 11 g fat; 1,218 mg sodium; 97 mg cholesterol; 5.9 mg niacin; 0.4 mg vitamin B6; 3.3 mcg vitamin B12; 5.4 mg iron; 8.8 mg zinc.