Texas Pulled Beef Enchilada Wrap - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

173 gm (6.1 oz)

Ingredients

	Metric	Imperial
10" Tortilla Wraps, White or Whole Wheat	25 each	25 each
Schneiders Pulled Beef	1 Kg	2.2 Lbs
BBQ Sauce	375 mL	1.6 cups
Cheddar Cheese, Shredded	450 g	1 Lbs
Cooked Rice	450 g	1 Lbs
Mixed Beans, Canned or Cooked	450 g	1 Lbs
Lettuce, Fresh, Shredded	600 mL	2.5 cups
Red Onions, Fresh, Small Diced	250 mL	1.1 cups

Place a wrap open on a cutting board. Add each ingredients to the enchilada by putting it in a line across the middle of the wrap. Once all the ingredients are in the enchilada, gently roll it 1/2 a turn, fold in the two corners, and continue to roll until it is in the shape of a log.
Make sure to pan the enchilada's with the end of the wrap on the underside so that it does not unroll before heating. Once heated, the cheese within the enchilada will help to hold the shape together.
On a heated and greased grill, place enchilada's in a row and continue to roll to heat once each side begins to brown or toast slightly. Pan and keep in warmer until service. Beef should reach a temperature of 160 F/70C.
Alternately, in a pre-heated oven, place a pan of enchilada's for 3-4 minutes, and turn several times, forming a crust or browning to the wrap. Pan and keep in warmer until service, serve hot with cold sour cream and other condiment favourites like guacamole.

Serve with lettuce and tomato side salad and sour cream and guacamole.