Tailgate Beef Wraps Food

COLORFUL BEEF WRAPS

Steps:

• In a large nonstick skillet coated with cooking spray, saute beef, pepper and 2 tablespoons soy sauce in 2 teaspoons oil until meat is no longer pink. Remove and keep warm. , Saute the onion and garlic in remaining oil for 1 minute. Stir in the red peppers, wine and remaining soy sauce; bring to a boil. Return beef to the pan; simmer for 5 minutes or until heated through. , Spread ranch dressing over one side of each tortilla; sprinkle with lettuce, tomato and green onions. Spoon about 3/4 cup beef mixture down the center of each tortilla; roll up.

TAILGATE BEEF WRAPS

Steps:

• 1. Carefully separate the sandwich wraps/tortillas. easier if they are room temp. and set aside. (I used the tortilla wraps that are shelf safe and sold in the section of the grocery store where the Tex/Mex food is stocked)
• 2. Mix the mayo and mustard. set aside. Set up an assembly line with the ingredients in the order they are listed in the recipe. divide the beef into 10 portions.
• 3. Spread the mayo mix thinly (you should still be able to see the wrap thru the mayo mix)all over one side of a wrap. add one measure of beef down the middle but a little to one side of the wrap. keep about 1/2" away from edge. top beef with 2 slices of cheese. top with a portion of spinach leaves. sprinkle on about a teaspoon of the diced radish. wrap it up like a burrito. you can cut them in half to serve.
• 4. * To wrap like a burrito , turn the wrap so that the side with the toppings is closest to you. fold the wrap up over the topping starting closest to you. fold both right and left sides of wrap up over the rolled edge then roll the whole wrap away from you. place on tray or in covered container seam side down.