Tex-Mex Beef Wraps With Tomato-Corn Salsa

Prep Time: 5 minutes Cook Time: 15 minutes Ingredients: 1 portion (approximately 3 3/4 cups) Two-Way Shredded Beef. 1 jar (16 ounces) prepared thick and chunky salsa 2 tablespoons chopped cilantro 4 large flour tortillas, warmed chopped fresh cilantro Marinade and/or Sauce: Tomato-Corn Salsa: 1/2 cup frozen whole corn kernels, defrosted 1 small tomato, chopped 1 tablespoon chopped cilantro 1. In small bowl, combine Tomato-Corn Salsa ingredients with 2 tablespoons thick and chunky salsa. Cover and refrigerate until ready to use. 2. In slow cooker removable crock or 1 1/2-quart microwave-safe dish, combine one portion shredded beef, remaining thick and chunky salsa and 2 tablespoons chopped cilantro. Cover and microwave on high 7 to 8 minutes (8 to 9 minutes if refrigerated) or until hot; stir once. 3. Spoon 1/4 of beef mixture evenly over each tortilla, leaving 1 1/2-inch border on all sides. Top each with approximately 1/4 cup Tomato-Corn Salsa. Fold right and left edges of tortilla over filling; fold bottom edge up over filling. Roll up jelly-roll fashion. Garnish with chopped cilantro. Serve immediately. Makes 4 servings (serving size: 1 wrap). "Beef recipes collected from www.beeftips.com. Recipes courtesy of the Wisconsin Beef Council through the Cattlemen's Beef Board and the National Cattlemen's Beef Association."