Best Quick Taco Wraps Recipes

TACO SALAD WRAPS

Taco Salad Wraps image

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

Ingredients

1/4 pound lean ground beef (90% lean)
1/3 cup plus 2 tablespoons salsa, divided
1/4 cup chili beans, drained
1-1/2 teaspoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon chili powder
1/8 teaspoon garlic powder
Pepper to taste
2 flour tortillas (8 inches), warmed
1/3 cup shredded lettuce
1 plum tomato, chopped
2 tablespoons shredded cheddar cheese
6 baked tortilla chip scoops, coarsely crushed

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.

TURKEY TACO LETTUCE WRAPS

Turkey Taco Lettuce Wraps image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

2 tablespoons plus 1 teaspoon olive oil
1 pound ground turkey
Kosher salt and freshly ground black pepper
3 garlic cloves, finely chopped
1 red onion, chopped
2 teaspoons chili powder, plus more to taste
1 1/2 cups frozen corn kernels
One 15.5-ounce can black beans, drained and rinsed
8 to 12 bibb lettuce leaves
1 cup pico de gallo, recipe follows
2 avocados, diced
1/2 cup queso fresco, crumbled
2 tablespoons fresh cilantro, chopped
2 limes cut into wedges
4 Roma tomatoes, chopped
1 small jalapeno, seeds removed and finely chopped
Juice of 1 lime
1/2 white onion, chopped
1 tablespoon chopped fresh cilantro
1/2 teaspoon kosher salt

Steps:

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the turkey and season with salt and pepper. Cook the meat, breaking it up into very small pieces, until cooked through, about 6 minutes. Remove to a plate.
Add the remaining teaspoon of olive oil, the garlic and red onion to the skillet. Reduce the heat to medium-low and cook, stirring, until tender, about 5 minutes.
Return the turkey to the skillet. Add the chili powder and 1 cup water and increase the heat to medium-high. Cook until most of the water has evaporated, about 3 minutes. Add the corn and beans and cook until no liquid remains, about 3 minutes. Season with a sprinkling of salt and pepper.
Pile the turkey filling onto the lettuce leaves. Top with some pico de gallo, avocado, queso fresco, cilantro, and a squeeze of lime. Serve with additional lime wedges.
Combine the tomatoes, jalapeno, lime juice, onion, cilantro and salt in a small bowl and mix.