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.
PILE-UP TACO WRAP
Lettuce wrap ground beef, taco seasoning, nofat sour cream cilantro,lettuce,tomatoes, low fat cheddar cheese, black olives, green onions, avocado
Provided by L DJ3309
Categories Meat
Time 27m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Brown beef in large nonstick skillet on medium-high heat. Drain fat. Add Seasoning Mix and water. Bring to boil. Reduce heat to low, simmer 5 minutes, stir occasionally.
- Meanwhile, mix sour cream and cilantro in small bowl.
- To assemble: Over lap 2 lettuce leaves, steam ends together, (if stems thick trim)Divide taco meat onto the center of leaves, spread about a little bit.
- Top with tomatoes, olives, green onions, olives and cheese.
- To fold: start stem end, fold up about 1/3 of the way, then roll from one side to the other, seam side down. Garnish with a side dollop of cilantro cream and avocado slices.
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.
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.
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