This wrap features chopped fajita beef combined with red pepper flakes, American cheese, fresh bell pepper and garlic.
3 tbsp. beef base
1 tbsp. + 1 tsp. garlic powder
2 qt. hot water
1 tbsp. red pepper flakes
1⁄2 cup corn starch
1⁄2 cup cold water
5 lb. chopped beef fajita
9 oz. shredded American cheese
11⁄2 cups chopped fresh bell pepper
24 10-in. whole-wheat tortillas
1. In bowl, mix beef base and garlic powder. Slowly add in hot water and stir until base has fully dissolved. Add red pepper flakes.
2. Transfer liquid to stockpot and bring to a boil. Mix 1/2 cup cold water with cornstarch, and pour into boiling mixture. Reduce heat to a simmer and stir until mixture thickens, about 2 minutes. Cool gravy. (It is best to make a day in advance.)
3. Mix together beef, gravy, cheese and bell peppers. Spread mixture on tortilla to form rectangle shape and proceed to roll tortilla.
4. Place rolled tortillas on sprayed bun pan and spray tops of tortillas with pan spray. Place another bun pan on top of wraps, and bake in convection oven at 325°F for 25 minutes. Wraps should have golden brown strip on both sides. Note: Do not cut wrapini or sauce will run out.
Recipe by Austin (Texas) Independent School District