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Mexican Shredded Beef Wraps

Total Time

Prep: 20 min. Cook: 6 hours

Makes

6 servings

The first time I served these wrap sandwiches was at the party following my son’s baptism. Everyone liked them so much that it’s become one of my go-to slow-cooker recipes. —Amy Lents, Grand Forks, North Dakota
Mexican Shredded Beef Wraps Recipe photo by Taste of Home

Ingredients

  • 1 small onion, finely chopped
  • 1 jalapeno pepper, seeded and minced
  • 3 garlic cloves, minced
  • 1 boneless beef chuck roast (2 to 3 pounds)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (8 ounces) tomato sauce
  • 1/4 cup lime juice
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 6 flour or whole wheat tortillas (8 inches)
  • Optional toppings: Torn romaine, chopped tomatoes, sliced avocado and sour cream

Directions

  1. Place onion, jalapeno and garlic in a 4-qt. slow cooker. Sprinkle roast with salt and pepper; place over vegetables. In a small bowl, mix tomato sauce, lime juice, chili powder, cumin and cayenne; pour over roast.
  2. Cook, covered, on low 6-8 hours or until meat is tender. Remove roast; cool slightly. Shred meat with 2 forks; return to slow cooker. Serve beef on tortillas with toppings of your choice.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 wrap (calculated without optional toppings): 428 calories, 18g fat (6g saturated fat), 98mg cholesterol, 696mg sodium, 31g carbohydrate (2g sugars, 1g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 2 starch.

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