Beef Wrap with Cherry Salsa
4 large tortillas
1 lb. cooked beef brisket, cut into thin strips
4 slices provolone cheese
1 cup fresh spinach leaves
salsa (recipe below)
Preheat oven to 350 degrees. Wrap tortillas in a damp paper towel and foil; place in oven till warm, about 10 minutes. Heat cooked brisket in a microwave or on stove.
To serve, place cheese, spinach, and brisket in tortilla, top with cherry salsa. Roll tortilla and cut in half.
Cherry Salsa:
1 cup seeded, chopped yellow tomato
1/2 cup chopped sweet yellow onion
1 cup chopped yellow or red sweet pepper
1 cup fresh sweet cherries, pitted and halved
1/2 cup canned crushed pineapple, drained
3 Tbsp chopped cilantro
2 Tbsp kosher salt
Combine all ingredients; chill at least one hour. Makes about 3-1/4 cups.
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