Recipe Ingredients
- 3 cups shredded purple cabbage
- 1 medium carrot, cut into 1/8-inch matchsticks
- 2 green onions, chopped
- 2 teaspoons rice wine vinegar
- 1 teaspoon sesame oil
- Kosher salt and freshly ground black pepper, to taste
- 1 16-ounce box InnovAsian Beef & Broccoli
- 2 teaspoons vegetable oil
- 4 10-inch flour tortillas
Recipe Directions
1. Combine cabbage, carrot, green onions, vinegar and sesame oil together in large bowl. Season with salt and pepper. Set aside.
2. Place sauce pouch from beef & broccoli box in bowl of warm water to thaw. Heat oil in large wok or skillet over medium heat. Add beef & broccoli and cook, covered, stirring occasionally until fully heated through, about 7 minutes. Stir in sauce and cook for 2 minutes until sauce is hot.
3. Place roughly 1/2 cup of beef and broccoli mixture along edge of tortilla. Place a few spoonfuls of cabbage mixture next to beef and broccoli. Fold in sides of tortilla and roll up tightly. Repeat with remaining tortillas, cabbage mixture and beef & broccoli. Cut in half crosswise and serve.
