Tacoavocadowraps Recipes

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TACO AVOCADO WRAPS



Taco Avocado Wraps image

"I came up with this sandwich when we wanted a light supper and didn't want to turn on the oven one summer evening," recalls Renee Rutherford of Andover, Minnesota. Tip: "Serve it for lunch, as a snack or paired with refried beans for dinner," she says.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1 can (4 ounces) chopped green chilies, drained
1 tablespoon taco seasoning
4 flour tortillas (10 inches), room temperature
2 medium ripe avocados, peeled and sliced
2 plum tomatoes, thinly sliced
5 green onions, sliced
1 can (4 ounces) sliced ripe olives, drained

Steps:

  • In a small bowl, combine the cream cheese, sour cream, chilies and taco seasoning. Spread about 1/2 cup over each tortilla. Top with the avocados, tomatoes, onions and olives; roll up.

Nutrition Facts : Calories 683 calories, Fat 47g fat (20g saturated fat), Cholesterol 82mg cholesterol, Sodium 1158mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 12g fiber), Protein 14g protein.

TACOS



Tacos image

This is how we enjoy tacos! You can use my recipe #166030, 166030. I am very bad about measuring and recording exact amounts. Needless to say, I am very nervous about making this recipe public. Please taste the finished product and adjust to your liking.

Provided by Mamas Kitchen Hope

Categories     Poultry

Time 15m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb ground beef or 1 lb ground turkey
1/2 white onion, chopped
1 garlic clove, minced
1 (1 1/4 ounce) packet taco seasoning or 7 teaspoons taco seasoning, Taco Seasoning - Budget Friendly Seasoning for Tacos, Burritos..
3/4 cup water or 3/4 cup beer
8 fresh cilantro stems, minced (optional)
1 pinch sugar (optional)
lettuce, shredded (optional)
cheese, shredded (optional)
tomatoes, seeded and chopped (optional)
sour cream (optional)
sliced jalapeno (optional)
leftover corn (optional)
leftover beans (optional)
leftover rice (optional)
avocado (optional)

Steps:

  • Cook meat, onion, garlic and cilantro stirring often til meat is no longer pink. Drain fat.
  • Add seasoning and 3/4 cup water or beer to meat mixture and stir to blend. Only use beer if you like beer! lol You could also use half beer and half water. DH always comes in and adds a glug or two from his can behind my back so I never know exactly how much is in there! grrrr.
  • Simmer until liquid has evaporated.
  • Serve with desired toppings. Get creative! Use what you like!
  • This can fill tortillas, corn or flour, or be used to top corn or tortilla chips. When I make this I make a taco salad on my plate, dd makes that or some tacos and dh always makes nachos putting only cheese on top and microwaving til the cheese is melty. To each his own! I get three different meals with one skillet! Happy mama!

Nutrition Facts : Calories 267.1, Fat 17, SaturatedFat 6.7, Cholesterol 77.1, Sodium 791.6, Carbohydrate 6.5, Fiber 1.9, Sugar 2.2, Protein 21.3

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.

TACO AVOCADO WRAPS



Taco Avocado Wraps image

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

Provided by looneytunesfan

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1 (4 ounce) can chopped green chilies, drained
1 tablespoon taco seasoning
4 (10 inch) flour tortillas, warmed
2 medium ripe avocados, peeled and sliced
2 plum tomatoes, thinly sliced
5 green onions, sliced
1 (4 ounce) can sliced ripe olives, drained

Steps:

  • In a small bowl, combine the cream cheese, sour cream, chilies and taco seasoning. Spread about 1/2 cup over each tortilla. Top with the avocados, tomatoes, onions and olives; roll up.

Nutrition Facts : Calories 693.8, Fat 49.1, SaturatedFat 20.1, Cholesterol 75, Sodium 886, Carbohydrate 54.3, Fiber 11.1, Sugar 4.9, Protein 14.4

TACO AVOCADO WRAPS



Taco Avocado Wraps image

'I came up with this sandwich when we wanted a light supper and didn't want to turn on the oven one summer evening,' recalls Renee Rutherford of Andover, Minnesota. Tip: 'Serve it for lunch, as a snack or paired with refried beans for dinner,' she says.

Provided by Allrecipes Member

Time 30m

Yield 4

Number Of Ingredients 9

1 (8 ounce) package cream cheese, softened
½ cup sour cream
1 (4 ounce) can chopped green chilies, drained
1 tablespoon taco seasoning
4 (10 inch) flour tortillas, warmed
2 avocado, NS as to Florida or Californias ripe avocado, peeled and sliced
2 plum tomato (blank)s plum tomatoes, thinly sliced
5 medium (4-1/8" long)s green onions, sliced
1 (4 ounce) can sliced ripe olives, drained

Steps:

  • In a small bowl, combine the cream cheese, sour cream, chilies and taco seasoning. Spread about 1/2 cup over each tortilla. Top with the avocados, tomatoes, onions and olives; roll up.

Nutrition Facts : Calories 699.7 calories, Carbohydrate 55.6 g, Cholesterol 74.3 mg, Fat 49 g, Fiber 11.1 g, Protein 14.2 g, SaturatedFat 20 g, Sodium 1387.1 mg, Sugar 4.7 g

TACO AVOCADO WRAPS



Taco Avocado Wraps image

'I came up with this sandwich when we wanted a light supper and didn't want to turn on the oven one summer evening,' recalls Renee Rutherford of Andover, Minnesota. Tip: 'Serve it for lunch, as a snack or paired with refried beans for dinner,' she says.

Provided by Allrecipes Member

Time 30m

Yield 4

Number Of Ingredients 9

1 (8 ounce) package cream cheese, softened
½ cup sour cream
1 (4 ounce) can chopped green chilies, drained
1 tablespoon taco seasoning
4 (10 inch) flour tortillas, warmed
2 avocado, NS as to Florida or Californias ripe avocado, peeled and sliced
2 plum tomato (blank)s plum tomatoes, thinly sliced
5 medium (4-1/8" long)s green onions, sliced
1 (4 ounce) can sliced ripe olives, drained

Steps:

  • In a small bowl, combine the cream cheese, sour cream, chilies and taco seasoning. Spread about 1/2 cup over each tortilla. Top with the avocados, tomatoes, onions and olives; roll up.

Nutrition Facts : Calories 699.7 calories, Carbohydrate 55.6 g, Cholesterol 74.3 mg, Fat 49 g, Fiber 11.1 g, Protein 14.2 g, SaturatedFat 20 g, Sodium 1387.1 mg, Sugar 4.7 g

TACO-SALAD WRAPS



Taco-Salad Wraps image

This vegetarian wrap, made with a flour tortilla, is a salad you can eat with your hands. Pack it for a lunch on the go.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 11

1 can (15 1/2 ounces) black beans, or red kidney beans, rinsed and drained
2 teaspoons olive oil
1 teaspoon ground cumin, or more to taste
1/4 teaspoon chili powder
1/2 teaspoon salt
6 flour tortillas, (10 inches in diameter)
3 plum tomatoes, seeded and cut into 1/4-inch dice (about 1/2 cup)
1 cup shredded cheddar cheese
6 large green-leaf lettuce leaves
1 avocado, cut into 1/4-inch dice, for serving (optional)
1 mango, cut into 1/4-inch dice, for serving (optional)

Steps:

  • With a potato masher or fork, mash together beans, olive oil, cumin, chili powder, and salt in a medium bowl.
  • Spread 2 tablespoons bean mixture on each tortilla halfway between the center and bottom edge. Top with 1 to 2 tablespoons each diced tomato and cheese; cover with a lettuce leaf.
  • Fold sides of tortilla over filling; roll from bottom to form a cylinder. Roll in waxed paper and fold ends over; tape to secure. Cut wraps in half diagonally. Serve with avocado and mango, if desired.

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