Smoked Brisket Wraps
Makes 2 wraps
Ingredients:
2 burrito size tortillas
2 cups chopped brisket
1/4 cup pico de gallo
1 avocado, diced
1 tbsp salsa
2 Tbsps sour cream
1 Tbsp cojita cheese
Directions:
In a medium mixing bowl, combine all of the filling ingredients and mix until everything is evenly incorporated. Set aside while you prepare the tortillas.
Warm the tortillas until they become soft and flexible. This step makes them easier to roll and helps prevent them from tearing during assembly.
Place the warmed tortillas on a clean cutting board and divide the brisket filling evenly between them.
To roll the wraps, fold the sides of the tortilla inward while gently rolling forward, tucking the filling tightly inside as you go. Continue rolling until each wrap is secure.
Heat a non-stick pan over medium heat with a small amount of cooking oil. Place the wraps seam-side down first and toast until golden brown and sealed. Flip and toast the opposite side until lightly crisped and warmed through.
Remove the wraps from the pan and slice diagonally for serving.
Serve with fresh guacamole and enjoy.
Chef Scout Recon Tip: When working with leftover brisket, think about contrast. The brisket brings smoke and richness, so adding fresh toppings, creamy elements, or a crisp exterior keeps the dish balanced instead of heavy.
