Broccolicious Taco Wrap Recipes

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QUICK TACO WRAPS



Quick Taco Wraps image

I was running late one night, so I shopped in my own fridge and came up with ingredients that became taco wraps. Everybody at the table was a happy camper. -Katie Mitschelen, La Porte, Indiana

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup cream cheese, softened
1/4 cup canned chopped green chiles
1/4 cup sour cream
2 tablespoons taco seasoning
1/2 cup bean dip
4 flour tortillas (10 inches)
1/2 cup guacamole dip
1 small onion, chopped
1 small sweet red pepper, chopped
1/2 cup shredded cheddar cheese
1 can (2-1/4 ounces) sliced ripe olives, drained

Steps:

  • In a small bowl, beat cream cheese until smooth. Stir in green chiles, sour cream and taco seasoning., Spread bean dip over tortillas to within 1/2 in. of edges. Layer with guacamole dip, cream cheese mixture, onion, pepper, cheese and olives. Roll up tightly and serve.

Nutrition Facts : Calories 533 calories, Fat 28g fat (13g saturated fat), Cholesterol 51mg cholesterol, Sodium 1538mg sodium, Carbohydrate 48g carbohydrate (3g sugars, Fiber 8g fiber), Protein 14g protein.

GIANT CRUNCHY TACO WRAP



Giant Crunchy Taco Wrap image

We took a fast-food favorite and made it way (way!) bigger. And since it's stuffed with delicious layers of beef, cheese, crunch and sour cream, you'll be glad it's large enough to share.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

1 pound ground beef
One 1-ounce package taco seasoning
1 cup jarred cheese sauce
Seven 12-inch flour tortillas
4 tostada rounds
1 cup sour cream
1/2 head iceberg lettuce, shredded (about 4 cups)
1 plum tomato, diced
Canola oil, for brushing
Hot sauce, for serving, optional

Steps:

  • Put a rimmed baking sheet in the oven and preheat the oven to 450 degrees F.
  • Cook the ground beef with the taco seasoning according to the package instructions on the taco seasoning. Set aside until ready to use.
  • Meanwhile, in a microwave-safe bowl, heat the cheese sauce in the microwave in 30-second intervals until warm and pourable.
  • On a work surface, lay out 5 flour tortillas in a circle, overlapping slightly. Add a tortilla to the middle, on top of the others. Spread the ground beef evenly over the center tortilla. Pour the cheese onto the beef (it's okay if it's not completely covered). Cover the cheese with a layer of 4 tostada rounds. Press them down, breaking them a little, to make a flat layer. Spread the sour cream in an even layer over the tostadas. Sprinkle the lettuce over the top of the sour cream, then sprinkle with the tomatoes. Add the final tortilla over the tomato. Fold the sides of the tortillas up and over to wrap around the layers. The top should be covered in overlapping folds. Press the wrap down so that it is even and not domed. Brush the top with canola oil.
  • Remove the rimmed baking sheet from the oven. Brush the baking sheet with canola oil, then carefully transfer the wrap to the baking sheet meat-side down. Bake immediately until the top is golden brown, 4 to 5 minutes.
  • Invert the crunch wrap onto a serving platter or cutting board. Cut into wedges and serve with hot sauce if using.

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