Asian Fusion Beef Wrap
Indulge in the vibrant flavors of Asian cuisine with this mouthwatering tortilla wrap filled with tender ground beef, crunchy coleslaw, shredded carrots, and a tangy ranch dressing. The addition of chicken leg, tomato paste, fresh tomatoes, frozen brussels sprouts, and a kick of sriracha creates a unique and enticing fusion of flavors. Served alongside hoisin-glazed miso Brussels sprouts and a side of ramen, this dish is a delicious and filling meal.
ingredients
- 4 large tortilla wraps
- 1 chicken leg, boneless and skinless
- 1 lb ground beef
- 1 cup coleslaw mix
- 1 cup shredded carrots
- 1 green onion, chopped
- 1 cup chopped fresh tomatoes
- 1 cup frozen Brussels sprouts
- 2 tablespoons tomato paste
- 2 tablespoons hoisin sauce
- 1 tablespoon miso paste
- 1 tablespoon sriracha sauce
- 1 package ramen noodles
- 1/4 cup ranch dressing
steps
- 1.
Preheat your grill to medium-high heat.
- 2.
Grill the chicken leg until cooked through, about 6-8 minutes per side. Slice into thin strips.
- 3.
In a skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
- 4.
In a bowl, combine the coleslaw mix, shredded carrots, and green onion. Toss with ranch dressing until well coated.
- 5.
In another skillet, heat the tomato paste over medium heat for 1 minute. Add the fresh tomatoes, frozen Brussels sprouts, hoisin sauce, miso paste, and sriracha. Cook for 5 minutes until the sprouts are tender.
- 6.
Prepare the ramen noodles according to the package instructions, then drain.
- 7.
Warm the tortilla wraps in a dry skillet for a few seconds on each side.
- 8.
To assemble the wrap, spread a thin layer of ranch dressing on each tortilla. Top with the ground beef, coleslaw mixture, sliced chicken, and Brussels sprouts. Roll tightly and secure with toothpicks, if needed.
- 9.
Serve the wrap with miso-glazed Brussels sprouts and a side of ramen noodles.
