Inside-Out Taco Salad Wraps

inside-out taco salad wraps Entree
Inside-Out Taco Salad Wraps
  • Prep 30 min
  • Total 30 min
  • Servings 6

Wrap up traditional taco fillings in a lettuce leaf for a handheld taco salad. ...MORE + LESS -


Dipping Sauce
1 cup (250 mL) Old El Paso* Thick N' Chunky Salsa
1/2 cup (125 mL) peach preserves
1/2 tsp (2 mL) liquid smoke (if desired)
1/2 tsp (2 mL) Worcestershire sauce
2/3 cup (150 mL) diced peeled jicama
2 tsp (10 mL) fresh lime juice
1 ripe avocado, pitted, peeled and coarsely chopped
1 lb (500 g) lean ground beef, cooked, drained
1/2 cup (125 mL) Old El Paso* Taco Sauce
1 3/4 cups (425 mL) coarsely crushed tortilla chips
1/4 cup (50 mL) chopped green onions
1/4 cup (50 mL) sliced ripe olives, drained
1/2 cup (125 mL) finely shredded sharp Cheddar cheese
1/4 cup (50 mL) coarsely chopped fresh cilantro
12 large leaves Bibb lettuce, rinsed, patted dry with paper towels


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  • 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 cooked ground beef in microwave, until hot.
  • 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.

  • Substitution:No peach preserves? Apricot preserves makes a yummy stand-in.

No nutrition information available for this recipe

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