email this pageIngredients
3⁄4 teaspoon ground cinnamon
1⁄4 teaspoon pepper
4 beef tri-tip steaks, cut 1-inch thick (about 4 ounces each)
1⁄4 cup hoisin sauce
1 tablespoon honey
1⁄4 teaspoon salt
3 cups tri-color coleslaw mix (green cabbage, red cabbage and carrots)
1 Granny Smith apple, thinly sliced
8 (8- to 10-inch) whole-wheat flour tortillas, warmed
Instructions
1⁄4 teaspoon pepper
4 beef tri-tip steaks, cut 1-inch thick (about 4 ounces each)
1⁄4 cup hoisin sauce
1 tablespoon honey
1⁄4 teaspoon salt
3 cups tri-color coleslaw mix (green cabbage, red cabbage and carrots)
1 Granny Smith apple, thinly sliced
8 (8- to 10-inch) whole-wheat flour tortillas, warmed
1. Combine cinnamon and pepper. Press evenly onto steaks. Heat a large nonstick skillet over medium heat. Place steaks in skillet; cook 9 to 12 minutes, turning occasionally.
2. Combine hoisin sauce and honey in a large bowl. Cut steaks into thin slices; season with salt. Add steak slices, coleslaw mix and apple to hoisin mixture; toss to coat.
3. Place equal amounts of beef mixture down center of each tortilla, leaving a 1 1⁄2-inch border on both sides. Fold bottom edge up over filling. Fold sides to center, overlapping edges; secure with wooden picks if necessary. Serves 4.
Nutritional Information
2. Combine hoisin sauce and honey in a large bowl. Cut steaks into thin slices; season with salt. Add steak slices, coleslaw mix and apple to hoisin mixture; toss to coat.
3. Place equal amounts of beef mixture down center of each tortilla, leaving a 1 1⁄2-inch border on both sides. Fold bottom edge up over filling. Fold sides to center, overlapping edges; secure with wooden picks if necessary. Serves 4.
Per serving: 390 calories, 8g fat, 30g prot., 62g carbs., 6g fiber, 1090mg sodium.
