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Ingredients: |
| 4 |
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beef tri-tip steaks, cut 1 inch thick (about 4 ounces each) |
| 3/4 |
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teaspoon ground cinnamon |
| 1/4 |
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teaspoon pepper |
| 1/4 |
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cup hoisin sauce |
| 1 |
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tablespoon honey |
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Salt (optional) |
| 3 |
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cups tri-color coleslaw mix (with green cabbage, red cabbage and carrots) |
| 1 |
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Granny Smith apple, peeled, thinly sliced |
| 8 |
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medium whole wheat flour tortillas (8 to 10-inch diameter), warmed |
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Instructions: |
| 1. |
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Combine cinnamon and pepper; press evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 9 to 12 minutes for medium rare to medium doneness, turning occasionally. |
| 2. |
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Combine hoisin sauce and honey in large bowl. Carve steaks into thin slices; season with salt, if desired. Add steak slices, coleslaw mix and apple to hoisin mixture; toss to coat. |
| 3. |
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Place equal amounts of beef mixture down center of each tortilla, leaving 1-1/2-inch border on right and left sides. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges; secure with wooden picks, if necessary. |
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| Makes 4 servings |
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Nutrition information per serving: 385 calories; 9 g fat (3 g saturated fat; 4 g monounsaturated fat); 61 mg cholesterol; 658 mg sodium; 59 g carbohydrate; 6.3 g fiber; 30 g protein; 8.8 mg niacin; 0.7 mg vitamin B6; 1.3 mcg vitamin B12; 3.5 mg iron; 28.0 mcg selenium; 5.5 mg zinc. |
