Inside Out Taco Salad Wraps Recipes

INSIDE-OUT TACO SALAD WRAPS

Inside-Out Taco Salad Wraps image

Wrap up traditional taco fillings in a lettuce leaf for a handheld taco salad.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 14

Ingredients

1 cup Old El Paso™ Thick 'n Chunky salsa
1/2 cup peach preserves
1/2 teaspoon liquid smoke
1/2 teaspoon Worcestershire sauce
2/3 cup diced peeled jicama
2 teaspoons fresh lime juice
1 ripe large avocado, pitted, peeled and coarsely chopped
1 container (18 oz) refrigerated taco sauce with seasoned ground beef
1 3/4 cups coarsely crushed tortilla chips
1/4 cup chopped green onions (4 medium)
1 can (2.25 oz) sliced ripe olives, drained
1/2 cup finely shredded sharp Cheddar cheese (2 oz)
1/4 cup coarsely chopped fresh cilantro
12 large leaves Bibb lettuce, rinsed, patted dry with paper towels

Steps:

In small bowl, mix all dipping sauce ingredients; set aside. In another small bowl, mix jicama with 1 teaspoon of the lime juice. In third small bowl, mix avocado with remaining teaspoon lime juice. Heat taco sauce with ground beef in microwave as directed on container.
On large serving platter, layer crushed chips, warm taco sauce with ground beef, jicama, avocado, onions, olives and cheese. Sprinkle cilantro over top. On large plate, arrange lettuce leaves.
To serve, spoon about 1/3 cup layered fillings onto each lettuce leaf; wrap lettuce around filling. Serve with dipping sauce.

Nutrition Facts : Calories 440, Carbohydrate 50 g, Cholesterol 30 mg, Fat 3, Fiber 5 g, Protein 14 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 18 g, TransFat 1/2 g

TACO SALAD WRAPS

Taco Salad Wraps image

Make and share this Taco Salad Wraps recipe from Food.com.

Provided by looneytunesfan

Categories Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

1/4 lb lean ground beef
1/3 cup salsa, plus
2 tablespoons salsa, divided
1/4 cup chili bean, drained
1 1/2 teaspoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon chili powder
1/8 teaspoon garlic powder
pepper
2 (8 inch) flour tortillas, warmed
1/3 cup shredded lettuce
1 plum tomato, chopped
2 tablespoons shredded cheddar cheese
6 baked corn tortilla chips, slightly crushed

Steps:

In a small nonstick skillet, cook beef over medium heat until no longer pink; drain.
Stir in 1/3 cup salsa, beans, Worcestershire sauce, onion powder, chili powder, garlic powder and pepper.
Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes.
Spoon meat mixture onto each tortilla. Layer with lettuce, tomato, cheese, crushed tortilla chips and remaining salsa; roll up.

TACO SALAD WRAPS

Taco Salad Wraps image

These flavorful southwestern wraps sent by Marlene Roberts of Moore, Oklahoma will be a hit at lunch or dinner.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1/4 pound lean ground beef (90% lean)
1/3 cup plus 2 tablespoons salsa, divided
1/4 cup chili beans, drained
1-1/2 teaspoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon chili powder
1/8 teaspoon garlic powder
Pepper to taste
2 flour tortillas (8 inches), warmed
1/3 cup shredded lettuce
1 plum tomato, chopped
2 tablespoons shredded cheddar cheese
6 baked tortilla chip scoops, coarsely crushed

Steps:

In a small nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in 1/3 cup salsa, beans, Worcestershire sauce, onion powder, chili powder, garlic powder and pepper. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes., Spoon meat mixture onto each tortilla. Layer with lettuce, tomato, cheese, crushed tortilla chips and remaining salsa; roll up.

Nutrition Facts : Calories 345 calories, Fat 10g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 764mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 5g fiber), Protein 20g protein.

INSIDE-OUT TACO SALAD WRAPS

Inside-Out Taco Salad Wraps image

Wrap up traditional taco fillings in a lettuce leaf for a handheld taco salad.

Provided by @MakeItYours

Number Of Ingredients 14

Ingredients

1 cup Old El Paso® Thick 'n Chunky salsa
1/2 cup peach preserves
1/2 teaspoon liquid smoke
1/2 teaspoon Worcestershire sauce
2/3 cup diced peeled jicama
2 teaspoons fresh lime juice
1 ripe large avocado, pitted, peeled and coarsely chopped
1 container (18 oz) refrigerated taco sauce with seasoned ground beef
1 3/4 cups coarsely crushed tortilla chips
1/4 cup chopped green onions (4 medium)
1 can (2.25 oz) sliced ripe olives, drained
1/2 cup finely shredded sharp Cheddar cheese (2 oz)
1/4 cup coarsely chopped fresh cilantro
12 large leaves Bibb lettuce, rinsed, patted dry with paper towels

Steps:

In small bowl, mix all dipping sauce ingredients; set aside. In another small bowl, mix jicama with 1 teaspoon of the lime juice. In third small bowl, mix avocado with remaining teaspoon lime juice. Heat taco sauce with ground beef in microwave as directed on container.
On large serving platter, layer crushed chips, warm taco sauce with ground beef, jicama, avocado, onions, olives and cheese. Sprinkle cilantro over top. On large plate, arrange lettuce leaves.
To serve, spoon about 1/3 cup layered fillings onto each lettuce leaf; wrap lettuce around filling. Serve with dipping sauce.

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