Brisket Wrap with Cherry Salsa

4 Servings 1 hour


  • 1 pound Certified Angus Beef precooked brisket
  • 2 tablespoons canned crushed pineapple drained
  • ¼ cup red bell pepper, seeded and finely chopped
  • ¼ cup sweet cherries, pitted and sliced in half
  • 2 tablespoons finely chopped sweet yellow onion
  • ¼ cup seeded and finely chopped yellow tomato
  • 3 tablespoons minced cilantro
  • ½ teaspoon kosher salt
  • 4 flour tortillas (flavored tortillas can be used, if desired)
  • 4 slices provolone cheese
  • 1 cup fresh spinach leaves


  • Prepare cherry salsa by combining pineapple, red pepper, cherries, onion, tomato and cilantro. Refrigerate for 1 hour.
  • Preheat oven to 350°F. Wrap tortillas in foil with a damp paper towel and place in oven for about 10 minutes.
  • Heat leftover brisket slices in microwave or on stovetop in medium, non-stick skillet until heated through.
  • To assemble, place cheese, spinach and brisket on each tortilla. Top with cherry salsa. Wrap, cu tin half and serve.
  • For a great appetizer slice wraps ½-inch thick and hold each piece together with a frill toothpick.