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Inside-Out Taco Salad Wraps

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  • Prep 30 min
  • Total 30 min
  • Servings 6
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Wrap up traditional taco fillings in a lettuce leaf for a handheld taco salad.
Created Jul 30, 2014
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Ingredients

  • 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
  • Wraps
  • 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

Steps

  •  
    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.

Expert Tips

  • Tip 1
    Substitution:No peach preserves? Apricot preserves makes a yummy stand-in.

Nutrition Information

No nutrition information available for this recipe
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