Southwest Beef Wraps --
Lean Cut
  • Total Recipe Time: HIGH 6 hours or LOW 10 hours
  • Makes 8 servings


  1. 1 beef Shoulder Roast Boneless or Bottom Round Rump Roast (3 to 3-1/2 pounds)
  2. 1 medium onion, cut into quarters
  3. 3 cloves garlic, peeled
  4. 3/4 cup water
  5. 1 teaspoon salt
  6. 1/2 teaspoon pepper
  7. 2 jars (16 ounces each) prepared chunky salsa with cilantro
  8. 8 flour tortillas (10-inch diameter), warmed
  9. Fresh cilantro (optional)
Tomato-Corn Relish:
  1. 1 cup frozen corn, defrosted
  2. 1 cup chopped fresh tomato
  3. 2 tablespoons chopped fresh cilantro


  1. Cut beef roast into 4 even pieces. Place onion and garlic in 4-1/2 to 5-1/2-quart slow cooker; top with beef. Add water, salt and pepper. Cover and cook on HIGH 5 to 5-1/2 hours or on LOW 9 to 9-1/2 hours or until beef is fork-tender. (No stirring is necessary during cooking.)
  2. Remove beef; cool slightly. Strain cooking liquid; skim fat. Shred beef with 2 forks. Place beef in 2-quart microwave-safe dish; add 1/2 cup cooking liquid.
  3. Combine relish ingredients in medium bowl; stir in 1/4 cup salsa.
  4. Add remaining salsa to beef; mix well. Cover and microwave on HIGH 8 to 10 minutes or until heated through, stirring once.
  5. Top each tortilla with 3/4 cup beef mixture, leaving 1-1/2-inch border around edge. Top beef with about 1/4 cup relish. Fold right and left sides of tortillas over filling; fold bottom edge over and roll up. Garnish with cilantro, if desired.
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