Asian Beef & Cabbage Wraps

• 1 lb ground beef
• 14 cup finely chopped onion
• 12 teaspoon salt
• 14 teaspoon pepper
• 3 cups coleslaw mix (from produce department)
• 14 cup hoisin sauce, plus more for serving
• 4 large burrito-size flour tortillas, warmed
• sriracha Asian chili sauce

1. In large nonstick skillet, brown ground beef and onion over medium heat for 8 to 10 minutes or until beef is no longer pink, breaking beef up into 1/2-inch crumbles.
2. While browning, season with salt and pepper.
3. Pour off drippings if necessary.
4. Stir in slaw mix and 1/4 cup hoisin sauce; cook for several minutes longer to heat through and soften cabbage slightly.
5. Spread 1/4 of beef mixture (approx.
6. 1 cup) evenly over each tortilla, leaving 1-1/2-inch border on all sides.
7. Fold right and left edges of tortilla over filling; fold bottom edge up over filling, then roll up tightly, jelly roll fashion.
8. Place seam-side down on plates; cut in half, if desired.
9. Serve with additional hoisin sauce and sriracha, if desired.

ground beef, onion, salt, pepper, coleslaw mix, hoisin sauce, flour tortillas, chili sauce

Taken from www.food.com/recipe/asian-beef-cabbage-wraps-498289 (may not work)