Contributed by Catsrecipes Y-Group

  • Source: old newspaper clipping
  • 6 servings



  1. Drain gravy from roast beef and reserve for other use.
  2. Shred meat, set aside.
  3. Scramble eggs in butter in small skillet.
  4. Stir in shredded beef, chilies, green chili salsa and cilantro leaves.
  5. Line each flour tortilla with lettuce leaf, with tip of each leaf extending out of tortilla.
  6. Fill with beef mixture and roll up, tucking in 1 end, leaving other end exposed.
  7. Spoon small amount of fresh tomato salsa on top of each and serve additional salsa on side.
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