Cajun Beef Wrap
- 4-1/2 cups BULL'S-EYE Original Barbecue Sauce
- 1-1/2 Tbsp. ground red pepper (cayenne)
- 1-1/2 Tbsp. TAPATIO Hot Sauce
- 2-1/4 qt. hot cooked long-grain white rice
- 1 qt. canned corn, drained
- 24 each flour tortillas (12 inch)
- 2 qt. boneless beef sirloin steaks, grilled, cut into thin strips
- 1-1/2 qt. green peppers, cut into thin strips
- Mix barbecue sauce, ground red pepper and hot sauce in large saucepan (or in medium saucepan for trial recipe) until well blended.
- Remove 1-1/2 cups of the barbecue sauce mixture (or 1/4 cup of the barbecue sauce mixture for trial recipe); place in separate saucepan.
- Simmer on medium-low heat until heated through, stirring occasionally.
- Meanwhile, add rice and corn to remaining barbecue sauce mixture; mix well.
- Cook on medium heat until heated through, stirring occasionally.
- For each serving: Spoon about 1/2 cup rice mixture down center of 1 tortilla; top with 1/3 cup meat and 1/4 cup pepper strips.
- Roll up.
- Serve warm with 2 Tbsp.
- of the barbecue sauce mixture for dipping.
barbecue sauce, ground red pepper, hot cooked longgrain white rice, corn, flour tortillas, boneless beef sirloin steaks, green peppers
Taken from www.kraftrecipes.com/recipes/cajun-beef-wrap-97459.aspx (may not work)