Rock and Roll Beef Wraps 93%

Ingredients:

• 8-1/2 lbs Ground beef (93% lean)
• 3 quarts Water 
• 1 quart Uncooked quinoa
• 1/2 cup Dry ranch dressing mix
• 1 tbsp Black pepper
• 4 lb Packaged cabbage coleslaw or broccoli slaw
• 50 small (6-inch diameter) Large whole wheat or spinach tortillas (10 to 13 inch diameter) 
  

Instructions:

1. Brown ground beef, breaking into 1/2-inch crumbles and stirring occasionally until internal temperature is 160°F. Remove drippings. *
2. Stir in water, quinoa, dry ranch mix and pepper. Bring to a boil; reduce heat. Cook, covered, until quinoa is tender, stirring occasionally. (Not all liquid will be absorbed.) 
3. Add slaw; increase heat to medium. Cook, uncovered, until slaw is crisp-tender, stirring occasionally. 
4. CCP: Heat to 165°F for 15 seconds. 
5. CCP: Hold hot for service at 135°F for up to 2 hours. 
   
6. For Service: Portion 1-1/2 cups (three #8 scoops) beef mixture onto 1 large tortilla. Add toppings, as desired. Fold over sides of tortilla and roll-up to enclose filling. Cut wrap diagonally in half for two servings.* 
   
   Toppings (optional): Sliced or chopped red apples, sliced or chopped red bell peppers, sliced or chopped cucumbers, sliced toasted almonds, chow mein noodles as needed  
   

*Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of Ground beef doneness. 

*  Serving Suggestions 

Wraps can also be prepared using small whole wheat or spinach tortillas (6 to 7 inch diameter). Portion 3/4 cups (three #16 scoops) beef mixture onto 1 small tortilla per serving. Add toppings, as desired. Roll-up. 

Wraps can also be prepared using Romaine lettuce leaves. Divide 3/4 cup (three #16 scoops) beef mixture between 2 small lettuce leaves per serving. Add toppings, as desired. Roll-up. 

*  Scrumptiously nutritious lean Ground Beef, veggies and grains all wrapped up.