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Rock and Roll Beef Wraps

A colorful way to introduce quinoa to your kids with ranch-seasoned Ground Beef and slaw.

  • 45
    min
  • 4
    SERVINGS
  • 510
    Cal
  • 31 g
    Protein

Ingredients:

  • 1 pound Ground Beef (93% lean or leaner)
  • 1 cup water
  • 1/3 cup uncooked quinoa
  • 2 tablespoons dry ranch dressing mix
  • 1/4 teaspoon black pepper
  • 2 cups packaged broccoli or coleslaw mix
  • 4 medium whole grain or spinach tortillas (7 to 8-inch diameter)
Toppings (optional):
  • Apple slices, red bell pepper strips, cucumber slices, carrot slices, sliced almonds, chow mein noodles

Cooking:

  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Pour off drippings, as necessary.

    Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

  2. Stir in water, quinoa, ranch dressing mix and pepper; bring to a boil. Reduce heat; cover and simmer 10 to 15 minutes or until quinoa is tender. Stir in slaw; cook, uncovered, 3 to 5 minutes or until slaw is crisp-tender, stirring occasionally.

  3. Divide beef mixture evenly among tortillas; garnish with toppings, as desired. Fold over sides of tortillas and rolling up to enclose filling.

    Cook's Tip: Romaine or iceberg lettuce leaves can be substituted for tortillas.
509 CALORIES

0 % *

4.4g SAT FAT

0 % DV **

31g PROTEIN

0 % DV

4.6 mg IRON

0 % DV

6.8 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving using 93% lean ground beef: 509 Calories; 106.2 Calories from fat; 11.8g Total Fat (4.4 g Saturated Fat; 0.2 g Trans Fat; 2.3 g Polyunsaturated Fat; 4 g Monounsaturated Fat;) 84 mg Cholesterol; 1130 mg Sodium; 33 g Total Carbohydrate; 1.4 g Dietary Fiber; 2.1 g Total Sugars; 31 g Protein; 0 g Added Sugars; 170.9 mg Calcium; 4.6 mg Iron; 516 mg Potassium; 0 mcg Vitamin D; 0.2 mg Riboflavin; 6.4 mg NE Niacin; 0.5 mg Vitamin B6; 2.8 mcg Vitamin B12; 279 mg Phosphorus; 6.8 mg Zinc; 22 mcg Selenium; 102.9 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Calcium, Potassium, Riboflavin, and Choline.

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