Beef Wrap Sandwiches

These beef wrap sandwiches are perfect for busy weeknights or school lunches, because you can eat these beef wrap sandwiches hot or cold. For the beef in this tortilla sandwich wrap, I use Trader Joe's frozen carne asada. It's well-seasoned, fully-cooked, and you can use only as much as you need. But this is one of those tortilla wrap recipes that would work well with leftover ground beef, deli roast beef, leftover flank steak or pot roast. Any beef will do for these beef wrap sandwiches -- as long as it's cooked.

Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 2 beef wrap sandwiches

Ingredients:

•2 Tbsp. mayonnaise
•1 tsp. rice vinegar
•1 tsp. honey
•1/2 cup cole slaw mix or shredded green cabbage
•2 Tbsp. teriyaki sauce
•2 9- or 10-inch flour tortillas
•1/2 cup cooked rice
•3/4 cup cooked beef, such as Trader Joe's frozen carne asada, leftover flank steak, brisket, pot roast or ground beef

Preparation:

1.Whisk together mayonnaise, rice vinegar and honey. Toss with cole slaw mix or cabbage.
2.Place each tortilla between two moist paper towels and microwave for 20 seconds. Spread 1 Tbsp. of teriyaki sauce on each tortilla
3.Place 1/4 cup of the cooked rice on the bottom third of each tortilla. Top with the beef and the cole slaw mix, dividing each equally among the two tortilla wraps.
4.With the filling-covered bottom of the tortilla closest to you, fold in the sides of the tortilla over the filling, then roll the wrap sandwich away from you.
5.Cut in half and serve immediately, or, if packing these beef wrap sandwiches for school lunches, wrap the sandwiches in plastic wrap or sandwich containers, and pack with an ice pack.

From About.Com - Cooking for Kids (Stephanie Gallagher)