Mexican Shredded Beef Wraps

• 1 small onion, finely chopped
• 1 jalapeno pepper, seeded and minced
• 3 garlic cloves, minced
• 1 boneless beef chuck roast (2 to 3 pounds)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 can (8 ounces) tomato sauce
• 1/4 cup lime juice
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 6 flour or whole wheat tortillas (8 inches)
• Optional toppings: Torn romaine, chopped tomatoes, sliced avocado and sour cream

1. Place onion, jalapeno and garlic in a 4-qt. slow cooker. Sprinkle roast with salt and pepper; place over vegetables. In a small bowl, mix tomato sauce, lime juice, chili powder, cumin and cayenne; pour over roast.
2. Cook, covered, on low 6-8 hours or until meat is tender. Remove roast; cool slightly. Shred meat with 2 forks; return to slow cooker. Serve beef on tortillas with toppings of your choice.

onion, pepper, garlic, chuck roast, salt, pepper, tomato sauce, lime juice, chili powder, ground cumin, cayenne pepper, flour, toppings

Taken from www.tasteofhome.com/recipes/mexican-shredded-beef-wraps/ (may not work)