Walnut Taco Wraps With Cashew Cheese Recipes

WALNUT TACO WRAPS WITH CASHEW CHEESE

Walnut Taco Wraps With Cashew Cheese image

Tacos filled with a delicious, rich "cheeze" made of cashews and cilantro, topped with crumbled nut "meat"! The cheeze keeps for 3-4 days in the fridge and the nut meat for up to a week. You may also scoop the cashew mixture on top of a salad, or serve as a dip with sliced carrots and cucumbers! The walnut mix is also good sprinkled over salad or soup! Great raw food! Adapted from Delicious Living magazine.

Provided by Sharon123

Categories Fruit

Time 20m

Yield 8 wraps

Number Of Ingredients 14

Ingredients

1 1/2 teaspoons garlic, about 2 cloves
1/2 teaspoon sea salt
1 cup raw cashews
2 1/2 tablespoons fresh lemon juice (1 lemon)
1/4 cup fresh cilantro leaves, packed
1/4 cup filtered water
1 cup raw walnuts
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon liquid, aminos such as Bragg's Essential Amino Acids or 1/2 teaspoon soy sauce
1 pinch sea salt, to taste
8 small-to-medium romaine leaves
1/2 cup natural low-sodium salsa, any flavor
1 avocado, pitted and sliced

Steps:

To make cheeze:
Place garlic and salt in a food processor; process into small pieces. Add cashews and process into paste. Add lemon juice, cilantro, and water and process to mix well. Set aside.
Makes 1 cup.
To make meat:.
Place walnuts, cumin, coriander, liquid aminos, and salt in a food processor. Process into small pieces until the mixture looks like ground meat. Be careful not to overprocess, it will turn into butter.
Makes 1 cup.
Scoop 2 tablespoons cashew mixture down the inside spine of each romaine leaf. Sprinkle with 2 tablespoons walnut mixture. Add salsa and avocado slices. Wrap and serve. Enjoy!

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.

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