Beef and Rice Bistro Wrap

Beef and Rice Bistro Wrap
60 servings, 1 wrap each


Ingredients Weights Measures
boneless beef sirloin steaks, cooked, chopped 4 lb. 3-1/2 qt.
Cooked long-grain white rice 4 lb. 3-1/2 qt.
GREY POUPON Bistro Sauce 3 lb. + 12 oz. 1 qt. + 3-1/2 cups
sun-dried tomatoes in oil, drained, chopped 2 lb. + 12 oz. 3-3/4 cups
green onions, chopped 7-1/2 oz. 3-3/4 cups
provolone cheese, sliced (1 oz. each) 3 lb. + 12 oz. 60 slices
romaine lettuce, shredded 3 lb. + 8 oz. 3-3/4 gal.
flour tortillas (10 inch), grilled - [-] 60 each


TOSS meat with rice, bistro sauce, tomatoes and onions; cover. Refrigerate at least 1 hour to allow flavors to blend.

FOR each serving: Place 1 cheese slice and 1 cup lettuce on bottom half of tortilla; top with 1/2 cup meat mixture. Fold in sides of tortilla, then roll up tightly from bottom. Cut diagonally in half to serve.

Kraft Kitchens Tips

Make Ahead
Wraps can be prepared in advance. Wrap tightly and store in refrigerator up to 4 days before serving.
Substitute thinly sliced grilled flank steaks or skirt steaks for the chopped cooked sirloin steaks.
Average Rating 3  (1)
Rated  by ucla1960 on 3/23/2010