Add some chunky tomato-corn salsa and a touch of cilantro to turn a delicious shredded pot roast into a zesty beef wrap. By using a heat-and-eat pot roast, Tex-Mex Beef Wraps with Tomato-Corn Salsa can be ready quickly.

A hearty salsa combining corn, tomato, cilantro and prepared salsa will add seasoning with a Southwestern flair to a tasty heat-and-eat pot roast. Shred the pot roast into warm tortillas, top with salsa and your beef wrap can be ready in 20 minutes.

Tex-Mex Beef Wraps with Tomato-Corn Salsa

1 package (1-3/4 to 2-1/2 pounds) fully-cooked boneless beef pot roast with gravy1/2 cup frozen corn, defrosted1 small tomato, chopped1 tablespoon chopped fresh cilantro1 jar (16 ounces) prepared thick-and-chunky salsa2 tablespoons chopped fresh cilantro4 large flour tortillas, warmed

1. Combine corn, tomato, 1 tablespoon cilantro and 2 tablespoons salsa in small bowl.

2. Remove beef pot roast from package; tear into shreds with 2 forks. Discard gravy. Combine beef, remaining salsa and cilantro in large saucepan; heat through over medium heat, stirring occasionally.

3. Spoon 1/4 of beef mixture onto each tortilla, leaving 1 1/2 inch border all around. Top with 1/4 of corn mixture. Fold right and left edges of tortillas over filling; fold bottom edge up over filling and roll up to enclose. Serve immediately.

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