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

1. Mix barbecue sauce, ground red pepper and hot sauce in large saucepan (or in medium saucepan for trial recipe) until well blended.
2. 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.
3. Simmer on medium-low heat until heated through, stirring occasionally.
4. Meanwhile, add rice and corn to remaining barbecue sauce mixture; mix well.
5. Cook on medium heat until heated through, stirring occasionally.
6. 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.
7. Roll up.
8. Serve warm with 2 Tbsp.
9. 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)