Asian Beef and Mushroom Wraps

6 servings


  • 3 tablespoons vegetable oil, divided
  • 1 pound flank or round steak (or boneless chicken breasts), cut in thin strips
  • 1 pound fresh white mushrooms, sliced (about 6 cups)
  • 1 package (about 16 ounces) frozen stir-fry vegetables (about 1 1/2 cups)
  • 1/3 cup hoisin sauce
  • Six 8-inch flour tortillas


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 of 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.

Recipe reprinted by permission of Mushroom Council. All rights reserved.

RecID 9718

Sign Up for Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.