WrapsAmericanMedium

Party Slider Wraps with Pulled Beef and Crispy Onions

Name: Party Slider Wraps with Pulled Beef and Crispy Onions
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 12 servings
Cuisine: American
Ingredients: 4 lb (1800 g) beef brisket, untrimmed, patted dry with paper towels; 1½ tsp (9 g) kosher salt; 1 tsp (2 g) freshly ground black pepper; 2 cup (480 ml) beef broth, low-sodium; 3 tbsp (45 ml) Worcestershire sauce; 2 bay leaves; 3 fresh thyme sprigs; ¾ cup (180 g) sour cream; 3 tbsp (45 ml) prepared horseradish, drained, drained of excess moisture; 1 tbsp (15 ml) Dijon mustard; 1 tsp (5 ml) fresh lemon juice; ¼ tsp (1½ g) kosher salt; 12 thin flour or whole wheat wraps (8-inch); 3 cup (90 g) fresh baby arugula, rinsed and dried; 1 cup (50 g) crispy fried onions (canned or packaged)

From the MyKitchenBank Kitchen

Tender slow-cooked pulled beef nestled in thin wraps with a tangy horseradish cream, fresh peppery arugula, and a generous handful of crispy fried onions for crunch. These handheld wraps are perfect for parties, potlucks, or casual gatherings—make the beef ahead and assemble just before serving for the crispiest onions.

Prep: 25 min
Cook: 3 hr
Wait: 30 min
Total: 3 hr 55 min
Makes: 12 slider wraps

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Ingredients

12 servings

For the pulled beef
4 lb (1800 g) beef brisket, untrimmed, patted dry with paper towels
1½ tsp (9 g) kosher salt
1 tsp (2 g) freshly ground black pepper
2 cup (480 ml) beef broth, low-sodium
3 tbsp (45 ml) Worcestershire sauce
2 bay leaves
3 fresh thyme sprigs
For the horseradish cream
¾ cup (180 g) sour cream
3 tbsp (45 ml) prepared horseradish, drained, drained of excess moisture
1 tbsp (15 ml) Dijon mustard
1 tsp (5 ml) fresh lemon juice
¼ tsp (1.5 g) kosher salt
For assembly
12 thin flour or whole wheat wraps (8-inch)
3 cup (90 g) fresh baby arugula, rinsed and dried
1 cup (50 g) crispy fried onions (canned or packaged)

Equipment (6)

Large heavy skillet (12-inch)
6-quart slow cooker
Instant-read meat thermometer
Wooden spoon or tongs
Shallow serving bowl or platter
Small bowl for horseradish cream

Steps

Before you start

Remove beef from refrigerator 30 minutes before cooking so it reaches room temperature for more even browning
Have all ingredients measured and prepped (horseradish cream mixed, arugula rinsed and dried, onions opened) before you start assembling
Preheat your slow cooker on low if using the manual setting

1
Season and sear beef
- Pat the beef brisket completely dry with paper towels.
- Season both sides generously with kosher salt and freshly ground black pepper.
- Heat a large 12-inch heavy skillet over medium-high heat for 2 minutes.
- Once hot, place the beef in the pan and sear for 4 minutes on the first side without moving it, until a dark crust forms.
- Flip and sear the second side for 4 minutes.
- Transfer the seared beef to a plate.
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Ready when: Beef is deeply browned on both sides with a caramelized crust
Tip: Do not move the beef while searing—this allows a proper crust to develop. Dry beef is essential for browning.
2
Build slow cooker base
- Pour 2 cups beef broth into a 6-quart slow cooker.
- Add 3 tablespoons Worcestershire sauce, 2 bay leaves, and 3 fresh thyme sprigs.
- Stir to combine.
3
Start slow cookOven 190°F / 90°C
- Place the seared beef into the slow cooker, nestling it among the herbs and broth.
- The liquid should come about halfway up the sides of the beef.
- Set the slow cooker to low and cover.
- Cook for 6 hours (or until the beef is fork-tender and pulls apart easily).
- The beef is done when it reaches an internal temperature of 190°F (88°C) and shreds easily with a fork.
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Ready when: Beef internal temperature reaches 190°F (88°C) and shreds easily when pierced with a fork
Tip: Do not lift the lid frequently—each opening adds 15-20 minutes to cooking time. Resist the urge to peek more than once.
4
Shred the beef
- Once the beef is tender, remove it from the slow cooker using tongs and transfer to a shallow bowl.
- Using two forks, shred the beef by pulling the forks in opposite directions, working through all the meat.
- Discard the bay leaves and thyme sprigs from the slow cooker broth.
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Ready when: All beef is broken into thin, stringy shreds
Tip: The meat should shred easily; if it's still chewy, return it to the slow cooker for another 20-30 minutes.
5
Make horseradish cream
- In a small bowl, whisk together 3/4 cup sour cream, 3 tablespoons prepared horseradish (drained of excess liquid), 1 tablespoon Dijon mustard, 1 teaspoon fresh lemon juice, and 1/4 teaspoon kosher salt.
- Stir until smooth and fully combined.
- Taste and adjust horseradish or salt as desired.
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Ready when: Mixture is smooth, creamy, and well combined with no lumps
Tip: Drain the prepared horseradish well—excess liquid will make the cream watery and dilute the flavor.
6
Warm the beef
- Return the shredded beef to the slow cooker with its cooking liquid.
- Stir to coat the meat with the broth.
- Set the slow cooker to warm (or keep on low at minimum) for up to 30 minutes before serving, or transfer the beef and 1/2 cup of the cooking liquid to a serving bowl to keep warm.
- The beef should remain moist but not soupy.
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Ready when: Beef is steaming and warm to the touch
Tip: Do not keep the beef warming for longer than 30 minutes or it will dry out and fall apart further. If assembling slowly, keep the beef covered in the slow cooker on warm.
7
Assemble the wraps
- Lay one 8-inch tortilla flat on a work surface.
- Spread about 1 tablespoon of the horseradish cream down the center of the wrap.
- Top with a small handful of fresh baby arugula (about 1/4 cup).
- Add approximately 3 tablespoons of the warm pulled beef directly onto the arugula.
- Sprinkle with about 4 teaspoons (roughly 8–10 crispy onions) so they remain visible and crispy.
- Fold in the sides of the tortilla and roll tightly away from you, wrapping snugly but not so hard that the filling bursts out.
- Repeat with the remaining 11 tortillas and ingredients.
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Ready when: Wraps are tightly rolled with all filling contained inside
Tip: Assemble the wraps just before serving to keep the tortillas pliable and the crispy onions from softening. Do not stack the wraps tightly or they will steam and soften.

Good to know

Tips

For deeper flavor, strain the cooking liquid after shredding and reduce it on the stovetop over medium-high heat for 5–10 minutes until slightly thickened, then drizzle it over the beef or serve on the side for dipping.
If your horseradish cream is too sharp, balance it with an extra spoonful of sour cream; if it's too mild, add more drained prepared horseradish or a squeeze of lemon juice.
Assemble wraps in order and eat them immediately, or arrange them on a platter seam-side down and cover loosely with foil until serving (no longer than 1 hour) to prevent them from drying out or the tortillas from becoming tough.
For a party, prep all components ahead, keep the beef warm in the slow cooker on the warm setting, and set up a small 'wrap station' where guests can build their own with the beef, arugula, horseradish cream, and crispy onions.

Make ahead

"The pulled beef can be made up to 3 days ahead. Cook it fully, then cool and refrigerate in an airtight container with the cooking liquid. The horseradish cream also keeps for 3 days, covered, in the refrigerator. Reheat the beef gently in the slow cooker on low (20–30 minutes) or in a covered pot over low heat on the stovetop, stirring occasionally and adding a splash of beef broth if it looks dry. Assemble the wraps just before serving."

Storage & reheating

"Room temperature: Assembled wraps are best eaten immediately but can sit loosely covered for up to 1 hour before the tortillas become stale and crispy onions soften. Refrigerator: Store pulled beef (covered with cooking liquid) for up to 3 days; store horseradish cream in an airtight container for up to 3 days. Do not refrigerate unassembled tortillas or arugula longer than their package instructions. Freezer: Pulled beef freezes well in an airtight container or freezer bag for up to 3 months; thaw overnight in the refrigerator and reheat as described above. Do not freeze assembled wraps or the horseradish cream."

Substitutions

beef brisket, untrimmed → Chuck roast or beef shoulder (3.5–4 lb / 1600–1800 g), trimmed of excess fat. Chuck roast will cook slightly faster (5–5.5 hours on low). Both are well-marbled and break down beautifully in slow cooking.
prepared horseradish, drained → Fresh horseradish root, finely grated (about 2 tablespoons / 20 g), mixed with a pinch of salt. Fresh horseradish is sharper and more pungent; start with 1.5 tablespoons and taste as you go, adding more to your preference.
thin flour or whole wheat wraps (8-inch) → Spinach, sun-dried tomato, or herb wraps; small pita pockets; or large lettuce leaves (butter lettuce or romaine). Lettuce wraps will be less sturdy and more salad-like; adjust your filling amounts accordingly. Specialty wraps may have different flavors that complement the beef differently.
crispy fried onions (canned or packaged) → Toasted breadcrumbs mixed with a pinch of salt, panko crust, or crispy bacon bits. Each alternative adds different texture and flavor. Bacon brings smokiness; breadcrumbs provide subtle crunch. Add just before serving to maintain crispness.