Hand-held and perfectly portable, these wraps are great on the go.
Combine cinnamon and pepper; press evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 9 to 12 minutes for medium rare to medium doneness, turning occasionally.
Combine hoisin sauce and honey in large bowl. Carve steaks into thin slices; season with salt, if desired. Add steak slices, coleslaw mix and apple to hoisin mixture; toss to coat.
Place equal amounts of beef mixture down center of each tortilla, leaving 1-1/2-inch border on right and left sides. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges; secure with wooden picks, if necessary.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 484 Calories; 117 Calories from fat; 13g Total Fat (5 g Saturated Fat; 4 g Monounsaturated Fat;) 67 mg Cholesterol; 958 mg Sodium; 61 g Total Carbohydrate; 8.8 g Dietary Fiber; 32 g Protein; 1.8 mg Iron; 6.8 mg NE Niacin; 0.5 mg Vitamin B6; 1.9 mcg Vitamin B12; 4.3 mg Zinc; 26.6 mcg Selenium; 90.1 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.
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