Inside-Out Taco Salad Wraps
Recipe from
Betty Crocker
Wrap up traditional taco fillings in a lettuce leaf for a handheld taco salad.
Servings:
6 servings (2 wraps and 4 tablespoons sauce each)
Prep Time:
30 mins
Total Time:
30 mins
Ingredients
Dipping Sauce
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1 cupOld El Paso® Thick 'n Chunky salsasee savings
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1/2 cuppeach preservessee savings
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1/2 teaspoonliquid smokesee savings
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1/2 teaspoonWorcestershire saucesee savings
Wraps
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2/3 cupdiced peeled jicamasee savings
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2 teaspoonsfresh lime juicesee savings
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1 largeripe avocado, pitted, peeled and coarsely choppedsee savings
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1 containerrefrigerated taco sauce with seasoned ground beef (18 ounces)see savings
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1 3/4 cupscoarsely crushed tortilla chipssee savings
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1/4 cupchopped green onions (4 medium)see savings
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1 cansliced ripe olives, drained (2.25 ounces)see savings
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1/2 cupfinely shredded sharp Cheddar cheese (2 ounces)see savings
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1/4 cupcoarsely chopped fresh cilantrosee savings
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12 largeleaves Bibb lettuce, rinsed, patted dry with paper towelssee savings
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Directions
1.
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.
2.
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.
3.
To serve, spoon about 1/3 cup layered fillings onto each lettuce leaf; wrap lettuce around filling. Serve with dipping sauce.
Tip:
High Altitude (3500-6500 ft) Heat taco sauce with ground beef in microwave following High Altitude directions on container.
Nutrition information
Per serving: Calories 440 (Calories from Fat 190); Total Fat 21g (Saturated Fat 6g, Trans Fat 1/2g); Cholesterol 30mg; Sodium 1230mg; Total Carbohydrate 50g (Dietary Fiber 5g, Sugars 18g); Protein 14g. Daily Values: Vitamin A 30%; Vitamin C 8%; Calcium 10%; Iron 20%. Exchanges: 2 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Medium-Fat Meat; 3 Fat. Carbohydrate Choices: 3.
Percent Daily Values are based on a 2,000 calorie diet
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