Corned Beef and cabbage warp Recipe

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1 vote | 1620 views

Welcome St. Patrick's Day!

Prep time:
Cook time:
Servings: 2 person


Cost per serving $6.07 view details
  • 1 tbsp vegetable oil
  • 2 small potatoes, diced
  • 1/2 lb corned beef, thinly sliced across grain
  • 1 tsp spices that come with corned beef
  • 1/2 tsp red pepper flake
  • 1 small onion, diced
  • 1/2 cabbage, thinly sliced
  • 4 stems of cilantro
  • 3 tbsp ranch salad dressing
  • 2 stems green onion, sliced
  • 2 Wrap size flour tortilla sheets
  • 2 tbsp graded any cheese, optional
  • 1 large ripe avocado, sliced


  1. Lightly toast spices that come with corned beef in a skillet then grind very fine in coffee or spice grinder.
  2. In a bowl marinate the corned beef, spices and red pepper flake. Set aside until skillet is ready to sauté.
  3. Sauté potatoes in a skillet for 5 minutes; add corned beef and onion for 5 more minutes until potatoes are slightly brown.
  4. Assemble wrap:
  5. In a flour tortilla sheet place shredded cabbage, corned beef and potato hash, cilantro, avocado, drizzle ranch salad dressing and your choice of cheese (optional). Folded tightly and serve warm.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 631g
Recipe makes 2 servings
Calories 590  
Calories from Fat 293 50%
Total Fat 32.69g 41%
Saturated Fat 7.29g 29%
Trans Fat 0.18g  
Cholesterol 69mg 23%
Sodium 1608mg 67%
Potassium 1810mg 52%
Total Carbs 51.73g 14%
Dietary Fiber 13.6g 45%
Sugars 11.13g 7%
Protein 27.47g 44%
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