Ingredients
3
cups purchased coleslaw blend
3
tablespoons chopped fresh cilantro
3
tablespoons rice vinegar
1
tablespoon oil
1 1/2
teaspoons dark (oriental) sesame oil
3/4
teaspoon ginger
1
lb. boneless lean beef top round steak, cut into thin bite-sized strips
2
tablespoons teriyaki sauce
4
tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
Preparation
In medium bowl, combine coleslaw blend, cilantro, vinegar, oil, sesame oil and ginger; mix well. Set aside.
In medium nonstick skillet, cook and stir beef and teriyaki sauce over medium-high heat for about 5 minutes or until beef is no longer pink.
Place 1/4 each of beef mixture and coleslaw mixture down center of each tortilla; roll up. If desired, serve with additional teriyaki sauce.
