• 1/2 tsp. salt
• 1 (16-oz.) pkg. ready-to-eat coleslaw
• 1 c. shredded carrots
• 1/4 c. chopped cilantro
• 2 tsp. sesame seeds, toasted
• 10 (10-in.) whole-grain tortillas
For the beef: Heat a large, heavy skillet over medium-high heat. Pat the roast dry on both sides with paper towels. Place the roast in the hot skillet and cook for about 6 minutes a side or until well browned.
While the beef is browning, combine hoisin sauce, soy sauce, vinegar, garlic, Sriracha, ginger and sesame oil in a slow cooker and whisk to combine. Add the beef to the slow cooker and turn to coat. Cover and cook on low for 8 hours.
Remove beef from slow cooker using a slotted spoon; place on a cutting board or other work surface. Shred the beef using 2 forks, removing any bits of fat. Place beef in a bowl. Skim as much fat as possible off the top of the sauce in the slow cooker. Pour the sauce over the beef and toss to combine. Set aside to cool while making the coleslaw.
For the coleslaw: In a large bowl, whisk together the vinegar, sugar, sesame oil and salt. Add the coleslaw, carrots, cilantro and sesame seeds. Toss together.
To assemble wraps: Place 1/3 cup of the beef and 1/2 cup of the coleslaw (use a slotted spoon to avoid getting too much dressing in the wrap, which could make it soggy) on top of each tortilla. Fold in tops and bottoms of wraps by about 1 inch, then roll tightly from one of the open sides to enclose filling. Wrap tightly in plastic or waxed paper. Serve immediately or keep cold for up to 2 hours until ready to serve.
Crispy Parmesan Chicken Tenders with Creamy Garlic-Rosemary Dipping Sauce √
Note: Cooling completely on a rack before covering in a container helps keep the chicken from getting too soggy. Panko breadcrumbs are larger and lighter than traditional breadcrumbs, which could be substituted. From Meredith Deeds.