Inside-Out Taco Salad Wraps

Wrap up traditional taco fillings in a lettuce leaf for a handheld taco salad.

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Servings 6

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( 6 ) Ratings

6 Ratings

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Bake-Off® Contest 41, 2004

Karen Harris

Castle Rock, Colorado

ingredients 14
Prep Time 30 min
Total Time 30 min

Ingredients

Dipping Sauce

1: cup Old El Paso® Thick 'n Chunky Salsa

1/2: cup peach preserves

1/2: teaspoon liquid smoke

1/2: teaspoon Worcestershire sauce

Wraps

2/3: cup diced peeled jicama

2: teaspoons fresh lime juice

1: ripe large avocado, pitted, peeled and coarsely chopped

1: (18-oz.) container refrigerated taco sauce with seasoned ground beef

1 3/4: cups coarsely crushed tortilla chips

1/4: cup chopped green onions (4 medium)

1: (2.25-oz.) can sliced ripe olives, drained

2: oz. (1/2 cup) finely shredded sharp Cheddar cheese

1/4: cup coarsely chopped fresh cilantro

12: large leaves Bibb lettuce, rinsed, patted dry with paper towels

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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.