Inside Out Taco Salad Wraps Recipes

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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

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

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

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

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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