| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Beef, Chinese |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Shaved roast beef |
| 1 |
c |
Orange marmalade |
| 1/2 |
c |
Hot picante salsa |
| 1 |
ts |
Grated gingerroot |
| 8 |
|
Flour tortillas, |
|
|
9" diameter |
| 1/2 |
c |
Sliced unblanched almonds |
| 2 |
c |
Shredded fresh spinach |
|
|
Leaves, lightly packed |
| 1 |
c |
Thinly sliced fresh |
|
|
Mushrooms |
| 1/2 |
c |
Thinly sliced green onions |
|
|
Green onion brushes (opt) |
INSTRUCTIONS
Divide beef into 8 equal portions;cover and set aside.Combine
marmalade,salsa and gingerroot in small saucepan.Cook and stir over low
heat until warm. Soften tortillas according to package directions.Spread
about 1 - tbsp. marmalade mixture on 1 side of each tortilla;sprinkle with
almonds.Top with beef,spinach,mushrooms and green onions, dividing evenly
among tortillas;roll up.Arrange roll-ups in 15 1/2 x 10 1/2 x 1" jelly roll
pan;cover tightly with aluminum foil. Bake @ 350 degrees 15 minutes or
until heated through.To serve, arrange 2 roll-ups on each plate;garnish
with green onion brush. pass remaining marmalade mixture.Makes 4 servings.
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