1 Tbsp butter
1 lb. beef steak, cut into thin strips
1/4 cup teriyaki sauce
4 (8 inch) tortillas
1 cup finely shredded cabbage
sour cream and chives (optional)
In a skillet over medium coals on campfire or grill, melt butter. Add the cut up steak into the skillet and cook quickly until just browned, then remove to a plate and keep warm. Pour teriyaki into hot skillet and stir until slightly thickened. Add the cabbage and cook until just starting to soften. Put meat back in skillet and stir until just heated through, then remove from fire. Lay out the tortillas flat and divide the meat/cabbage mixture into the center of each tortilla. Fold up the sides then roll over the mixture to form wraps. Serve hot. Makes 4 wraps.
You can serve with sour cream flavored with chives or other toppings if you wish.
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