Teriyaki Beef Wraps
INGREDIENTS:
3 cups purchased coleslaw blend
3 tablespoons chopped fresh cilantro
3 tablespoons rice vinegar
1 tablespoon oil
1 1/2 teaspoons dark (oriental) sesame oil
3/4 teaspoon ginger
1 lb. boneless lean beef top round steak, cut into thin bite-sized strips
2 tablespoons teriyaki sauce
4 (7 or 8-inch) Old El Paso® flour tortillas
DIRECTIONS:
1. In medium bowl, combine coleslaw blend, cilantro, vinegar, oil, sesame oil and ginger;
   mix well. Set aside.
2. In medium nonstick skillet, cook and stir beef and teriyaki sauce over medium-high
   heat for about 5 minutes or until beef is no longer pink.
3. Place 1/4 each of beef mixture and coleslaw mixture down center of each tortilla;
   roll up. If desired, serve with additional teriyaki sauce.
Dark sesame oil has a stronger toasted sesame aroma and flavor then light sesame oil.
Rice vinegar gives these Asian-style wraps authentic flavor, but white wine vinegar will
work, too.
To firm up the beef so that it's easy to cut into thin slices, freeze the steak for about
  20 minutes.

Nutrition Information:
1 Serving (1 Wrap)Calories 330
Calories from Fat 120
Total Fat 13g
Saturated Fat 3g
Cholesterol 60mg
Sodium 570mg
Total Carbohydrate 25g
Dietary Fiber 1g
Sugars 4g
Protein 27g

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