[wpurp-searchable-recipe] – – whole wheat flour tortillas (warmed, 8-inch), Aluminum foil wrap, 95% lean ground beef, chopped onion, frozen whole kernel corn, barbecue sauce (divided), coleslaw mix, Preheat oven to 350 degrees. ; Wrap tortillas tightly in foil wrap and place them on a baking sheet; heat in the oven for 10 minutes or until warmed through. ; Meanwhile, in a large skillet, cook beef and onion until beef is browned and onion is tender; drain. ; Stir in corn and 1/4 cup of barbecue sauce; cook and stir until heated through. ; Spread one side of each tortilla with remaining barbecue sauce then spoon beef filling evenly on top. Add shredded coleslaw mix and roll tortillas up to make wraps.; – <strong>SERVING SUGGESTION:</strong> A big salad and a relish tray of carrot and celery sticks. <strong>VEGETARIAN:</strong> Use TVP crumbles instead of ground beef. <strong>KOSHER:</strong> No changes necessary. <strong>GLUTEN FREE:</strong> Make sure barbecue sauce is gluten free and use gluten free tortillas. <strong>NUTRITION:</strong> Per serving: 269 Calories; 4g Fat; 9g Protein; 33g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 506mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 0 Other Carbohydrates. Points: 5 – Dinner – Classic[/wpurp-searchable-recipe]

Beef and Cabbage Wraps

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