3 oz. diced, sliced or pulled cooked beef: skirt steak
1/2 diced avocado
2 tablespoon lime juice
one 8 to 10 inch whole grain wrap
1/2 cup Pico de Gallo
1 cup shredded cabbage
1/4 teaspoon cumin
1/8 teaspoon chili powder
Method
Sprinkle the wraps with chili and cut into triangles.
Dice the avocado and mix with pico de gallo; mix lime and cabbage.
You can now mix all of the ingredients now and then add tablespoonfulls to the taco triangles.
Wrap the triangles into cones and hold each one together with a toothpicl. Serve at room temperature or place in a toaster over or hot oven for 2 minutes to lightly warm.
Chef Pachi
