Recipe-Wrap, Beef and Cabbage

Beef and Cabbage Wraps
2	Servings
Amount	Unit	Ingredient
0.25	Cup	Dried Ground Beef
0.25	Cup	Dried Cabbage, plus 2 tablespoons
0.25	Cup	Instant Rice
2	Tbl	Toasted Pine Nuts or Walnuts
0.5	tsp	Onions
0.5	tsp	Parsley
0.5	tsp	Dill
0.13	tsp	Garlic Powder, or to taste
		Cayenne Powder, just a few grains, or to taste
4		Tortillas (7 1/2” diameter)
		Soy Sauce top taste, usually one packet
Steps: At Home, combine all of the ingredients. On trail, place dry ingredients in an insulated bowl Add 1 cup boiling water Stir well and cover Let stand 10 minutes. Meanwhile, briefly heat tortillas in frying pan or pot lid. When filling has re-hydrated, add salt or soy sauce to taste. Spoon ½ cup onto each tortilla, turn on the sides and roll. Makes 2 cups filling, enough for 4 wraps. Sherri's note: 3.2 oz on REI cup
Author's note: The deep, roasted flavor of the nuts complements the re-hydrated ground beef and together they make for a real food texture thats always welcome on the trail. For a wrap with even more gusto, omit the garlic and cayenne pepper and add wasabi (powdered horseradish). One half teaspoon provides a hint, but not an overpowering amount, of flavor. Increase the wasabi to taste, but taste as you go—it's potent stuff.
Per Serving (For 4 tortillas): Calories 859 Diabetic Exchange Carbohydrate Carbohydrate 131 gm WW Point Comparison Points Protein 27 gm Fat 29 gm Preparation Time minutes Saturated Fat gm Cooking Time minutes Fiber gm Sodium mg Cholestrol mg
Source: Backcountry Cooking, From Pack to Plate in 10 Minutes, by Dorcas Miller