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Southwest Beef Wraps

Beef Wraps and tortilla chips
    Spice up your next meal with these delicious Southwest Beef Wraps, made with fresh and flavorful Idaho ingredients. Idaho is not only known for its potatoes, but also for its high-quality beef that is raised on the state’s lush, nutrient-rich pastures. This recipe combines the savory taste of Idaho beef with the bold flavors of the Southwest, creating a satisfying and satisfyingly spicy wrap that is sure to please.

    Categorized: Instant Pot


    • 1 Idaho beef Shoulder Roast Boneless or Bottom Round Rump Roast (2-1/2 to 3 pounds)
    • 1 medium Idaho onion, quartered
    • 3 teaspoons minced garlic (Available at your local Idaho Farmers Market)
    • 3/4 cup water
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 2 jars (16 ounces) chunky salsa, divided
    • 8 Idaho flour tortillas (10-inch diameter), warmed
    • Fresh cilantro (optional)


    Tomato-Corn Relish:
    • 1 cup frozen corn, defrosted
    • 1 cup chopped fresh Idaho tomato
    • 2 tablespoons chopped fresh cilantro


    • Cut beef Shoulder Roast into 4 even pieces. Place onion and garlic in 4-1/2 to 5-1/2-quart slow cooker; top with beef. Add water, salt and pepper. Cover and cook on HIGH 5 to 5-1/2 hours or on LOW 9 to 9-1/2 hours or until beef is fork-tender. (No stirring is necessary during cooking.)

    • Remove beef; cool slightly. Strain cooking liquid; skim fat. Shred beef with 2 forks. Place beef in 2-quart microwave-safe dish; add 1/2 cup cooking liquid.

    • Combine Tomato-Corn Relish ingredients in medium bowl; stir in 1/4 cup salsa.

    • Add remaining salsa to beef; mix well. Cover and microwave on HIGH 8 to 10 minutes or until heated through, stirring once.

    • Top each tortilla with 3/4 cup beef mixture, leaving 1-1/2-inch border around edge. Top beef with about 1/4 cup relish. Fold right and left sides of tortillas over filling; fold bottom edge over and roll up. Garnish with cilantro, if desired.

    • Alternate Cooking Method