I think if you wait before you eat it the whole thing will be soggy.
You could wait and put everything in the wrap right before you eat it, but
you would have to be able to keep it hot.
HTH
----- Original Message -----
From: "gail johnson" <[email protected]>
To: <[email protected]>
Sent: Saturday, September 18, 2010 7:49 AM
Subject: [CnD] Asian Beef And Mushroom Wraps Recipe
I want to make this for lunch. I won't be eating it immediately.
Should I pack the vegies in a separate container? Will this help them
stay a little crispy?
Any help is appreciated.
Asian Beef And Mushroom Wraps Recipe
Serves 6
ready in 30 min.
Ingredients:
3 tablespoons vegetable oil, divided
1 pound flank or round steak, cut in thin strips
1 pound fresh white mushrooms, sliced
1 package (16 oz size) frozen stir-fry vegetables
1/3 cup hoisin sauce
6 flour tortillas (8-inch size)
Directions:
In a large skillet over medium-high heat, heat 2 tablespoons of the
oil. Add half of the beef; cook and stir until browned on both sides, 5
to 6 minutes; remove to plate and set aside.
Repeat with remaining beef.
Heat remaining 1 tablespoon oil in skillet; add mushrooms; cook and
stir until tender and all the liquid has evaporated, about 5 minutes.
Add vegetables; cook, stirring frequently until vegetables are barely
cooked, about 2 minutes. Stir in hoisin sauce and reserved beef; heat 1
minute.
Spoon an equal amount of the beef and mushroom mixture on one side of
each tortilla; roll to enclose filling. Cut rolled tortillas in halves
diagonally, serve immediately.
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