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Hickory Smoked Whole Beef Brisket Wrap with Cherry Salsa



  • 1 pound Certified Angus Beef ® precooked brisket
  • 2 tablespoons canned crushed pineapple, drained
  • 1/4 cup red bell pepper, seeded and finely chopped
  • 1/4 cup sweet cherries, pitted and sliced in half
  • 2 tablespoons finely chopped sweet yellow onion
  • 1/4 cup seeded and finely chopped yellow tomato
  • 3 tablespoons minced cilantro
  • 1/2 teaspoon kosher salt
  • 4 flour tortillas (flavored tortillas can be used, if desired)
  • 4 slices provolone cheese
  • 1 cup fresh spinach leaves


  1. Prepare cherry salsa by combining pineapple, red pepper, cherries, onion, tomato and cilantro. Refrigerate for 1 hour.
  2. Preheat oven to 350°F. Wrap tortillas in foil with a damp paper towel and place in oven for about 10 minutes.
  3. Heat leftover brisket slices in microwave or on stovetop in medium, non-stick skillet until heated through.
  4. To assemble, place cheese, spinach and brisket on each tortilla. Top with cherry salsa. Wrap, cut in half and serve.
  5. For a great appetizer, slice wraps 1/2-inch thick and hold each piece together with a frill toothpick.
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