Ingredients
3/4
lb beef sirloin strips for stir-fry
1
medium sweet onion, chopped
3
cups coleslaw mix (shredded cabbage and carrots)
1/3
cup barbecue sauce
6
flour tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 count), heated
Preparation
Heat 10-inch nonstick skillet over medium-high heat. Add beef and onion; cook 3 minutes, stirring frequently, until browned.
Reduce heat to medium. Gently stir in coleslaw mix. Cover; cook about 2 minutes, stirring once, until cabbage is slightly wilted. Remove from heat. Stir in barbecue sauce.
Spoon mixture evenly onto center of each warm tortilla. To roll each, fold 1 end of tortilla up over filling; fold right and left sides over folded end, overlapping edges. Roll up tightly. Wrap each wrap securely with foil; take with you for an on-the-go dinner.
