Asian Beef & Cabbage Wraps – a delicious recipe with ground beef, onion, salt, pepper, coleslaw mix, hoisin sauce. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In large nonstick skillet, brown ground beef and onion over medium heat for 8 to 10 minutes or until beef is no longer pink, breaking beef up into 1/2-inch crumbles.
2
While browning, season with salt and pepper.
3
Pour off drippings if necessary.
4
Stir in slaw mix and 1/4 cup hoisin sauce; cook for several minutes longer to heat through and soften cabbage slightly.
5
Spread 1/4 of beef mixture (approx.
6
1 cup) evenly over each tortilla, leaving 1-1/2-inch border on all sides.
7
Fold right and left edges of tortilla over filling; fold bottom edge up over filling, then roll up tightly, jelly roll fashion.
8
Place seam-side down on plates; cut in half, if desired.
9
Serve with additional hoisin sauce and sriracha, if desired.
658
kcal
Calories
24
g
Fat
77
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 lb ground beef, ¼ cup finely chopped onion, ½ teaspoon salt, ¼ teaspoon pepper, and more.
Yes, Asian Beef & Cabbage Wraps falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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