Inside-Out Taco Salad Wraps

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

Prep: 30 min | Yield: 6 servings

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 ounce) 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 ounce) cansliced ripe olives, drained
1/2 cup (2 ounces) finely shredded sharp Cheddar cheese
1/4 cup coarsely chopped fresh cilantro
12 large leaves Bibb lettuce, rinsed, patted dry with paper towels

Instructions

In a 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.
On a 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.
To serve, spoon about 1/3 cup layered fillings onto each lettuce leaf; wrap lettuce around filling.
Serve with dipping sauce.

Notes

* No peach preserves? Apricot preserves makes a yummy stand-in.

Nutrition

Per serving: Calories 440 Calories from Fat 190 Total Fat 21g Saturated Fat 6g Trans Fat 1/2g Cholesterol 30mg Sodium 1230mg Total Carbohydrate 50g Dietary Fiber 5g Sugars 18g Protein 14g

% Daily Value*: Vitamin A 30% Vitamin C 8% Calcium 10% Iron 20%

Exchanges: 2 1/2 Starch; 0 Fruit; 1

Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat

Carbohydrate Choice 3

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker