YIELD: 4 servings 1 medium onion, diced 1⁄2 cup green bell peppers, chopped 1⁄2 cup yellow bell peppers, chopped 1⁄2 tsp. olive oil 1 lb. Certified Angus Beef heat-and serve beef barbecue 4 spinach or sun-dried tomato tortillas (10-inch) 1 cup prepared coleslaw, drained Sautè onions and peppers in olive oil until tender (about 3 minutes). Add beef barbecue; heat until warm. Divide mixture among tortillas; add coleslaw, wrap and serve. Recipe and photo provided by Certified Angus Beef LLC
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.