Source: America's Favorite Food Associations

Asian Beef and Mushroom Wraps
This is a quick and easy family favorite!
Serves: 6
Prep Time: 10 minutes
Cook Time: 15 minutes


3 tablespoons Crisco® Vegetable Oil, divided
1 pound flank steak, cut in thin strips
1 pound fresh white mushrooms, sliced (about 6 cups)
1 package (about 16 ounces) frozen stir-fry vegetables
1/3 cup hoisin sauce
6 8-inch flour tortillas

In a large skillet over medium-high heat, heat 2 tablespoons of the oil. Add half of the beef; cook and stir until browned on both sides, 5 to 6 minutes; remove to a plate and set aside. Repeat with remaining beef; remove to plate.

Heat remaining 1 tablespoon oil in the skillet; add mushrooms; cook and stir until tender and all the liquid has evaporated, about 5 minutes. Add stir-fry vegetables; cook, stirring frequently until vegetables are barely cooked, about 2 minutes. Stir in hoisin sauce and reserved beef; heat for 1 minute.

Spoon an equal amount of the beef and mushroom mixture on one side of each tortilla; roll to enclose filling. Cut rolled tortillas diagonally in halves; serve immediately.

Note: You can substitute round steaks or boneless, skinless chicken breasts for the flank steak.