Tuesday, January 7 2014, 11:06 AM MST
Beef Wraps with Sprouts
As Aired on January 6, 2014
Recipe Courtesy Chef Bryan Woolley
4 whole wheat tortillas
2 cups cooked beef strips
2 roma tomatoes, deseeded and sliced
1 cup sprouts
1 avocado peeled and sliced
1 cup sliced napa cabbage
1 cup sliced purple cabbage
1 cup julienned sliced carrots
1 cup julienned sliced cucumber
1 cup julienned sliced celery
cup fresh basil, chiffonade
1 tsp garlic powder
1 tsp onion powder
2 tbsp rice vinegar
1 tbsp extra virgin olive oil
Salt and pepper to taste
1.) Divide the cooked beef strips, tomatoes, sprouts, and avocado between the 8 tortillas.
2.) Combine the napa and purple cabbage, slice carrots, cucumber, celery, and basil into a large bowl. Set aside.
3.) In a medium size bowl combine the garlic powder, onion powder, rice vinegar, and extra virgin olive oil and whisk to combine. Add salt and pepper to taste.
4.) Drizzle olive oil mixture of cabbage mixture from step two. Gently toss together to through coat.
5.) Divide the cabbage mixture between the 4 beef wraps. Serve and Enjoy!