TACO SALAD WRAPS
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
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.
QUICK TACO WRAPS
I was running late one night, so I shopped in my own fridge and came up with ingredients that became taco wraps. Everybody at the table was a happy camper. -Katie Mitschelen, La Porte, Indiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, beat cream cheese until smooth. Stir in green chiles, sour cream and taco seasoning., Spread bean dip over tortillas to within 1/2 in. of edges. Layer with guacamole dip, cream cheese mixture, onion, pepper, cheese and olives. Roll up tightly and serve.
Nutrition Facts : Calories 533 calories, Fat 28g fat (13g saturated fat), Cholesterol 51mg cholesterol, Sodium 1538mg sodium, Carbohydrate 48g carbohydrate (3g sugars, Fiber 8g fiber), Protein 14g protein.
FISH TACO WRAPS
Provided by Damaris Phillips
Categories main-dish
Time 55m
Yield 6 to 8 appetizer servings
Number Of Ingredients 21
Steps:
- Combine 1/4 cup sour cream, the mayonnaise, lime juice, cayenne, salt and pepper in a large bowl. Add the cabbage and cilantro and toss to combine. Cover and refrigerate until ready to serve.
- Heat 1/2 inch of the oil in a cast-iron skillet to 345 degrees F. Lay out the fish pieces and pat dry with a paper towel. Sprinkle them with salt, pepper and 1 teaspoon taco seasoning.
- Combine the breadcrumbs, flour and baking powder in a bowl and sprinkle with salt and pepper. Combine the egg, beer, hot sauce and remaining 2 teaspoons of taco seasoning in a second bowl. Dip the fish in the egg mixture, letting any excess drip off, and dredge in the flour mixture. Working in batches, fry in the hot oil, turning once, until golden brown, 3 to 5 minutes total. Remove with a slotted spoon or tongs and place on a paper towel-lined plate. Season with salt.
- Lay out 1 tortilla on your work surface. Pile the following ingredients on top of each other in the middle of the tortilla in this order: 1 cup slaw, 6 pieces of the fried fish, a quarter of the avocado slices, a quarter of the crumbled tortilla chips and a quarter of the radishes. Smear 1 tablespoon of the remaining sour cream on the tortilla next to the avocado and add a few dashes of hot sauce; this will act as the glue to keep help keep everything together.
- Carefully roll up the tortilla into a burrito and place seam-side down on your work surface. Insert 6 evenly-spaced skewers crosswise through the roll. Using a serrated knife, trim and discard the very ends of the roll (or eat them), and then slice between the skewers to create 6 skewered rounds. Repeat with the remaining ingredients.
GIANT CRUNCHY TACO WRAP
We took a fast-food favorite and made it way (way!) bigger. And since it's stuffed with delicious layers of beef, cheese, crunch and sour cream, you'll be glad it's large enough to share.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Put a rimmed baking sheet in the oven and preheat the oven to 450 degrees F.
- Cook the ground beef with the taco seasoning according to the package instructions on the taco seasoning. Set aside until ready to use.
- Meanwhile, in a microwave-safe bowl, heat the cheese sauce in the microwave in 30-second intervals until warm and pourable.
- On a work surface, lay out 5 flour tortillas in a circle, overlapping slightly. Add a tortilla to the middle, on top of the others. Spread the ground beef evenly over the center tortilla. Pour the cheese onto the beef (it's okay if it's not completely covered). Cover the cheese with a layer of 4 tostada rounds. Press them down, breaking them a little, to make a flat layer. Spread the sour cream in an even layer over the tostadas. Sprinkle the lettuce over the top of the sour cream, then sprinkle with the tomatoes. Add the final tortilla over the tomato. Fold the sides of the tortillas up and over to wrap around the layers. The top should be covered in overlapping folds. Press the wrap down so that it is even and not domed. Brush the top with canola oil.
- Remove the rimmed baking sheet from the oven. Brush the baking sheet with canola oil, then carefully transfer the wrap to the baking sheet meat-side down. Bake immediately until the top is golden brown, 4 to 5 minutes.
- Invert the crunch wrap onto a serving platter or cutting board. Cut into wedges and serve with hot sauce if using.
TACO WRAPS
There is nothing quite so satisfying as a taco. This recipe with soft tortillas is easier to eat than using hard-shelled tacos. Easy and quick to make, just complete with your favourite fillings.
Provided by Gav
Categories Mains
Time 20m
Number Of Ingredients 11
Steps:
- Fry the beef until browned on all sides. Then add the taco mix sachet and follow the manufacturer's instructions (the packet I used said to add 200ml of water and simmer for about 10 minutes).
- Prepare some guacamole and chop the tomatoes into small pieces.
- Take the baby gem lettuce leaves, wash and dry them thoroughly and roughly chop.
- Heat the tortillas in the microwave according to the manufacturer's instructions.
- Prepare the rest of the ingredients and when the meat is cooked let everyone fill their own tortillas to suit.
- Do not to forget to sprinkle some cheddar cheese at the end.
- Fold them tightly with a bottom to stop the contents from spilling.
Nutrition Facts : Calories 459 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 55 milligrams cholesterol, Fat 19 grams fat, Fiber 4 grams fiber, Protein 22 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 596 milligrams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
TACO TURKEY WRAPS
Sour cream, taco seasoning, and shredded Mexican cheese bring south-of-the-border flair to deli turkey in the rapid wraps. The yield will be determined by the number of tortillas you use and the thickness of the slices.
Provided by Bibi
Categories Meat and Poultry Recipes Turkey Breasts
Time 8h15m
Yield 36
Number Of Ingredients 6
Steps:
- Mix sour cream, pico de gallo, and taco seasoning in a bowl; spread onto each flour tortilla. Sprinkle Mexican cheese blend over sour cream mixture layer. Top each with turkey. Roll each tortilla around the filling. Wrap each with aluminum foil and refrigerate 8 hours to overnight.
- Remove aluminum foil and slice each wrap cross-wise into 3/8-inch slices. Arrange slices on a plate.
Nutrition Facts : Calories 58.9 calories, Carbohydrate 5.5 g, Cholesterol 8 mg, Fat 2.8 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 197.8 mg, Sugar 0.2 g
TACO WRAPS!
Swap the hard taco shell for a soft tortilla to make a wrap version of tacos! This easy recipe for taco wraps will put some sass in your lunch.
Provided by Kate Morgan Jackson
Categories Dinner
Time 20m
Number Of Ingredients 6
Steps:
- Saute ground beef and onion in a medium skillet over medium high heat until beef is brown and onion is tender. Stir in taco sauce until heated through.
- Heat the tortillas by either putting them in the microwave for about 20 seconds, or by wrapping them in foil and heating them in a conventional oven for about 15 minutes at 375.
- Assemble as follows: divide the meat mixture among the tortillas, placing it at the bottom third of the tortilla. Top with cheese and your choice of garnish. Starting with the filling end of the tortilla, slowiy roll it up, tucking the side ends in towards the center if you like. Cut in half and serve at once.
Nutrition Facts : Calories 386 calories, Sugar 4.6 g, Sodium 846.6 mg, Fat 18.8 g, SaturatedFat 8.2 g, TransFat 0.6 g, Carbohydrate 31.6 g, Fiber 1.6 g, Protein 22 g, Cholesterol 64.7 mg
TACO LETTUCE WRAPS
Easy taco lettuce wraps.
Provided by Kristina72913
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Heat a large nonstick skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in corn, black beans, diced tomatoes, and taco seasoning. Bring to a simmer and cook until heated through, 10 to 12 minutes.
- Lay lettuce leaves on a flat surface and fill with turkey and bean mixture.
Nutrition Facts : Calories 274.6 calories, Carbohydrate 33.4 g, Cholesterol 55.8 mg, Fat 6.5 g, Fiber 7.7 g, Protein 22.3 g, SaturatedFat 1.6 g, Sodium 769.7 mg, Sugar 5.2 g
TACO SALAD WRAPS
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
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.
FISH TACO WRAP
This was a quick dinner I came up with. You can use any white fish. I used tilapia, but I might use haddock or cod next time. For the salsa, all I had on hand was Rotel tomatoes, which turned out good and spicy! You might find the cream cheese a bit weird as an ingredient. If so, you can omit that. This is for one serving, but easy to expand for more. See NOTE at the bottom for another way to prepare.
Provided by VickyJ
Categories Lunch/Snacks
Time 25m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 6
Steps:
- Place a tortilla on a microwave-safe plate.
- Spread cream cheese, then salsa on top.
- Add Fish on top of salsa, then the slice of cheese and lettuce.
- Microwave 30 seconds. This makes it easier to fold tortilla around filling.
- Fold up burrito style, or like a large egg roll.
- Enjoy!
- NOTE: I find that the salsa tastes best at room temperature. If you want this sandwich warm, Bake at 400 for 5-10 minutes. I just threw mine together after the fish was cooked, and I found it very satisfying.
Nutrition Facts : Calories 374.2, Fat 18, SaturatedFat 9.1, Cholesterol 39.9, Sodium 767.5, Carbohydrate 38.3, Fiber 2.7, Sugar 2.6, Protein 14.6
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