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Beef Taco Wrap
Keeps refridgerated for - Keek dressing apart until ready to eat. Days
Keep frozen cooked pulled beef and make in seconds
Decrease carbs by cutting off the ends of the wrap
Prep Time: 5
Serving Size: wrap
Cooking Time: 2
3 oz. diced, sliced or pulled cooked beef: skirt steak, flap, round or other one 8-10-inch whole grain wrap
1/3 cup Guiso Seasoning Sauce (pg.)
1/3 cup Picadillo (pg. 45) or 1/3 cup Fresh-Tomato-Salsa (pg. 44)
1/2 cup shredded cabbage or lettuce
¼ diced avocado
2 tablespoon Creamy Wine Vinaigrette (pg. 52)
1/8 teaspoon Tabasco (optional)
¼ cup minced scallion
¼ cup minced cilantro
¼ cup small diced, peeled and seeded tomato
1 tablespoon lime juice
¼ teaspoon salt
1/8 teaspoon pepper
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