Total Recipe Time: 30 minutes
Makes 4 servings
Ingredients1 package refrigerated fully-cooked beef tri-tip roast (about 1-1/2 pounds)2 tablespoons rosemary-flavored or plain olive oil2 medium red onions, thinly slicedSalt and pepper1 package (16 to 18 ounces) refrigerated or frozen ready-to-eat garlic-flavored mashed potatoes1/4 cup crumbled Gorgonzola or blue cheese4 burrito-size tomato or spinach-flavored or plain flour tortillas (11 to 12-inch diameter), warmedRed onion rings Crumbled Gorgonzola cheese
- Heat oil in large nonstick skillet over medium heat until hot. Add sliced onions; cook 15 minutes or until golden, stirring occasionally. Season with salt and pepper.
- Meanwhile, microwave beef tri-tip according to package directions; let stand 5 minutes. Carve across the grain into 1/8-inch thick slices.
- Microwave potatoes according to package directions. Stir in 1/4 cup cheese.
- Spread tortillas evenly with potatoes, leaving 1-inch border around edge. Top potatoes with beef, then with onions. Fold right and left sides of tortillas over filling; fold bottom edge over and roll up tightly. Cut wraps diagonally in half. Garnish with onion rings and cheese.
Cook'sTipIf fully-cooked tri-tip is not available, recipe can be made with one package (16 to 17 ounces) refrigerated fully-cooked boneless beef pot roast with gravy. Heat according to package directions. Remove pot roast from gravy; reserve gravy for another use. Cut pot roast into thin slices or shreds.
Nutrition information per serving: 699 calories; 37 g fat (13 g saturated fat; 14 g monounsaturated fat); 65 mg cholesterol; 75 mg sodium; 64 g carbohydrate; 10.2 g fiber; 26 g protein; 2 mg niacin; 0.3 mg vitamin B6; 2.1 mcg vitamin B12; 3.8 mg iron; 15.7 mcg selenium; 3.7 mg zinc.This recipe is an excellent source of fiber, protein, vitamin B12, iron, selenium and zinc; and a good source of niacin and vitamin B6.
© Cattlemen's Beef Board and American National CattleWomen, Inc.