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Rock and Roll Beef Wraps

Rock and Roll Beef Wraps
Rock and Roll Beef Wraps
Photo courtesy of the Beef Checkoff.
This healthy recipe comes from the ND Beef Commission and the Beef Checkoff.


1 lb. ground beef (93 percent lean or leaner)

1 c. water

1/3 c. uncooked quinoa

2 Tbsp. dry ranch dressing mix

¼ tsp. black pepper

2 c. packaged broccoli or coleslaw mix

4 medium whole-grain or spinach tortillas (7- to 8-inch diameter)


Heat large nonstick skillet over medium heat until hot. Add ground beef; cook eight to 10 minutes, breaking into ½-inch crumbles and stirring occasionally. Remove drippings. 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, three to five minutes or until slaw is crisp tender, stirring occasionally. Divide beef mixture evenly among tortillas; garnish with toppings, as desired. Fold over sides of tortillas and roll up to enclose filling.

Makes four servings.

Each serving has 418 calories, 12 grams (g) fat, 31 g protein and 41 g carbohydrate, 7 g fiber and 695 milligrams (mg) sodium.

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