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
  • 420
    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 or 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. Remove drippings.

    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.

418 CALORIES

0 % *

3g SAT FAT

0 % DV **

31g PROTEIN

0 % DV

5.6 mg IRON

0 % DV

6.6 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: 418 Calories; 108 Calories from fat; 12g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 76 mg Cholesterol; 695 mg Sodium; 41 g Total Carbohydrate; 6.8 g Dietary Fiber; 31 g Protein; 5.6 mg Iron; 6.4 mg Niacin; 0.5 mg Vitamin B6; 2.3 mcg Vitamin B12; 6.6 mg Zinc; 19.6 mcg Selenium.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.

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