Pile Up Taco Wrap Recipes

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CREAMY TACO ROLL-UPS



Creamy Taco Roll-Ups image

A medley of diced green chiles, green onions, and chopped black olives in a spicy creamy mixture is rolled up into bite-sized pinwheels. Easy and fast to make!

Provided by Laurenluvs17

Categories     100+ Everyday Cooking Recipes

Time 45m

Yield 12

Number Of Ingredients 9

1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
2 tablespoons salsa
2 teaspoons hot pepper sauce
1 (1.25 ounce) package taco seasoning mix
1 (4 ounce) can chopped green chiles
1 (4 ounce) can pitted black olives, drained and chopped
1 bunch green onions, diced
12 flour tortillas

Steps:

  • Beat cream cheese, sour cream, salsa, hot sauce, and taco seasoning together with an electric mixer in a bowl until smooth. Fold in green chiles, black olives, and green onions.
  • Spread a thin layer of cream cheese mixture onto each flour tortilla. Roll up each tortilla. Chill for 30 minutes; cut into bite-sized slices to serve.

Nutrition Facts : Calories 359.8 calories, Carbohydrate 42.9 g, Cholesterol 28.9 mg, Fat 17.1 g, Fiber 3.2 g, Protein 8.5 g, SaturatedFat 8.1 g, Sodium 969.4 mg, Sugar 2.8 g

QUICK TACO WRAPS



Quick Taco Wraps image

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

1/2 cup cream cheese, softened
1/4 cup canned chopped green chiles
1/4 cup sour cream
2 tablespoons taco seasoning
1/2 cup bean dip
4 flour tortillas (10 inches)
1/2 cup guacamole dip
1 small onion, chopped
1 small sweet red pepper, chopped
1/2 cup shredded cheddar cheese
1 can (2-1/4 ounces) sliced ripe olives, drained

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



Pile-Up Taco Wrap image

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

1 lb lean ground beef
1 (1 1/2 ounce) envelope taco seasoning
3/4 cup water
3/4 cup nonfat sour cream
3 tablespoons chopped fresh cilantro
12 leaves bibb lettuce
3/4 cup finely chopped tomatoes
1/2 cup sliced olive
1/2 cup sliced green onion
3/4 cup shredded low-fat cheddar cheese
1 ripe avocado, sliced

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.

TACO WRAPS



Taco Wraps image

There is nothing quite so satisfying as a taco. This recipe with soft tortillas is easier to eat than using hard-shelled tacos. Easy and quick to make, just complete with your favourite fillings.

Provided by Gav

Categories     Mains

Time 20m

Number Of Ingredients 11

300g ground beef
1 bag Taco seasoning mix
6 soft tortillas
Guacamole
2 tomatoes, chopped
Crème fraîche
Hot Dorito salsa
Grated cheddar
Baby gem lettuce leaves
Red onion
Cilantro

Steps:

  • Fry the beef until browned on all sides. Then add the taco mix sachet and follow the manufacturer's instructions (the packet I used said to add 200ml of water and simmer for about 10 minutes).
  • Prepare some guacamole and chop the tomatoes into small pieces.
  • Take the baby gem lettuce leaves, wash and dry them thoroughly and roughly chop.
  • Heat the tortillas in the microwave according to the manufacturer's instructions.
  • Prepare the rest of the ingredients and when the meat is cooked let everyone fill their own tortillas to suit.
  • Do not to forget to sprinkle some cheddar cheese at the end.
  • Fold them tightly with a bottom to stop the contents from spilling.

Nutrition Facts : Calories 459 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 55 milligrams cholesterol, Fat 19 grams fat, Fiber 4 grams fiber, Protein 22 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 596 milligrams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

GIANT CRUNCHY TACO WRAP



Giant Crunchy Taco Wrap image

We took a fast-food favorite and made it way (way!) bigger. And since it's stuffed with delicious layers of beef, cheese, crunch and sour cream, you'll be glad it's large enough to share.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

1 pound ground beef
One 1-ounce package taco seasoning
1 cup jarred cheese sauce
Seven 12-inch flour tortillas
4 tostada rounds
1 cup sour cream
1/2 head iceberg lettuce, shredded (about 4 cups)
1 plum tomato, diced
Canola oil, for brushing
Hot sauce, for serving, optional

Steps:

  • Put a rimmed baking sheet in the oven and preheat the oven to 450 degrees F.
  • Cook the ground beef with the taco seasoning according to the package instructions on the taco seasoning. Set aside until ready to use.
  • Meanwhile, in a microwave-safe bowl, heat the cheese sauce in the microwave in 30-second intervals until warm and pourable.
  • On a work surface, lay out 5 flour tortillas in a circle, overlapping slightly. Add a tortilla to the middle, on top of the others. Spread the ground beef evenly over the center tortilla. Pour the cheese onto the beef (it's okay if it's not completely covered). Cover the cheese with a layer of 4 tostada rounds. Press them down, breaking them a little, to make a flat layer. Spread the sour cream in an even layer over the tostadas. Sprinkle the lettuce over the top of the sour cream, then sprinkle with the tomatoes. Add the final tortilla over the tomato. Fold the sides of the tortillas up and over to wrap around the layers. The top should be covered in overlapping folds. Press the wrap down so that it is even and not domed. Brush the top with canola oil.
  • Remove the rimmed baking sheet from the oven. Brush the baking sheet with canola oil, then carefully transfer the wrap to the baking sheet meat-side down. Bake immediately until the top is golden brown, 4 to 5 minutes.
  • Invert the crunch wrap onto a serving platter or cutting board. Cut into wedges and serve with hot sauce if using.

FISH TACO WRAPS



Fish Taco Wraps image

Provided by Damaris Phillips

Categories     main-dish

Time 55m

Yield 6 to 8 appetizer servings

Number Of Ingredients 21

1/2 cup sour cream
1/4 cup mayonnaise
Juice of 2 limes (1/4 cup)
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 green cabbage, sliced (about 8 cups)
1/2 cup packed fresh cilantro leaves, chopped
Canola oil, for frying
1 pound catfish or other firm white fish fillets, cut into 1-by-2-inch pieces (about 24 total)
3 teaspoons taco seasoning
1 cup breadcrumbs
1 cup all-purpose flour
1 teaspoon baking powder
1 large egg
1/4 cup pilsner or lager beer
1/4 cup hot sauce, plus additional for assembly and serving
Four 10-inch tortillas, such as flour, spinach or sun-dried tomato
1 avocado, sliced
1 cup crumbled tortilla chips
1/2 cup thinly sliced radishes

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 ROLL UPS



Taco Roll Ups image

From Family Fun. I adapted it a bit. Great for lunch boxes. Change the amount of seasoning based on your or your kids' preference. I also have a Chili Powder recipe that could be used in place of the storebought package. UPDATE: We finally tried this. These would be great for lunchboxes. Also great for getting extras, like onions, pepper, etc. in the kids. I had 20 oz. meat, added a little dried minced onion and bell pepper and used just under 1/2 C per roll. It ended up making 9 rolls. All but 1 child liked it (my picky one).

Provided by WI Cheesehead

Categories     Lunch/Snacks

Time 23m

Yield 6-9 whole roll ups

Number Of Ingredients 8

1 lb lean ground turkey or 1 lb lean ground beef
0.5 (1 1/4 ounce) package taco seasoning mix
1/2 cup water
1/2 cup corn
1 (16 ounce) can refried beans
6 (10 inch) flour tortillas
1/2 cup salsa
3/4 cup shredded monterey jack cheese or 3/4 cup Mexican blend cheese

Steps:

  • Crumble the ground beef into a large skillet and brown over medium-high heat.
  • When the meat is cooked (about 10 minutes), drain the fat.
  • Add the taco seasoning, water, and corn; stir and simmer the mixture for 3 minutes.
  • Turn off the heat and stir in the refried beans.
  • To give the filling a smooth consistency, pour the beef mixture into a blender or food processor. With 4 or 5 short pulses, eliminate any large chunks from the mix.
  • For each wrap, heat a tortilla in the microwave for 10 seconds.
  • Spread about 1/2 cup of the beef mixture evenly over it, then top with a layer of salsa and cheese. Roll it up and tuck in the ends.
  • Tightly cover each sandwich in plastic wrap and refrigerate for up to 24 hours. Cut in half at serving time. Or cut into 1 inch slices for appetizers.

Nutrition Facts : Calories 473.8, Fat 17, SaturatedFat 6.2, Cholesterol 67, Sodium 1046.4, Carbohydrate 51.6, Fiber 6.7, Sugar 3, Protein 29

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

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.

INSIDE-OUT TACO SALAD WRAPS



Inside-Out Taco Salad Wraps image

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

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 14

1 cup Old El Paso™ Thick 'n Chunky salsa
1/2 cup peach preserves
1/2 teaspoon liquid smoke
1/2 teaspoon Worcestershire sauce
2/3 cup diced peeled jicama
2 teaspoons fresh lime juice
1 ripe large avocado, pitted, peeled and coarsely chopped
1 container (18 oz) refrigerated taco sauce with seasoned ground beef
1 3/4 cups coarsely crushed tortilla chips
1/4 cup chopped green onions (4 medium)
1 can (2.25 oz) sliced ripe olives, drained
1/2 cup finely shredded sharp Cheddar cheese (2 oz)
1/4 cup coarsely chopped fresh cilantro
12 large leaves Bibb lettuce, rinsed, patted dry with paper towels

Steps:

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

Nutrition Facts : Calories 440, Carbohydrate 50 g, Cholesterol 30 mg, Fat 3, Fiber 5 g, Protein 14 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 18 g, TransFat 1/2 g

TACO-SALAD WRAPS



Taco-Salad Wraps image

This vegetarian wrap, made with a flour tortilla, is a salad you can eat with your hands. Pack it for a lunch on the go.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 11

1 can (15 1/2 ounces) black beans, or red kidney beans, rinsed and drained
2 teaspoons olive oil
1 teaspoon ground cumin, or more to taste
1/4 teaspoon chili powder
1/2 teaspoon salt
6 flour tortillas, (10 inches in diameter)
3 plum tomatoes, seeded and cut into 1/4-inch dice (about 1/2 cup)
1 cup shredded cheddar cheese
6 large green-leaf lettuce leaves
1 avocado, cut into 1/4-inch dice, for serving (optional)
1 mango, cut into 1/4-inch dice, for serving (optional)

Steps:

  • With a potato masher or fork, mash together beans, olive oil, cumin, chili powder, and salt in a medium bowl.
  • Spread 2 tablespoons bean mixture on each tortilla halfway between the center and bottom edge. Top with 1 to 2 tablespoons each diced tomato and cheese; cover with a lettuce leaf.
  • Fold sides of tortilla over filling; roll from bottom to form a cylinder. Roll in waxed paper and fold ends over; tape to secure. Cut wraps in half diagonally. Serve with avocado and mango, if desired.

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From eazypeazymealz.com


CARNITAS TACO LETTUCE WRAPS (HEALTHY RECIPE!) - THE ENDLESS MEAL®
2019-06-18 In a medium-sized bowl, mash the avocados with the lime juice, garlic, and salt. 2 large ripe avocados, Juice from ½ lime, 1 clove garlic, a pinch of salt. Put a scoop of carnitas in a bibb lettuce leaf, add a spoonful of the mashed avocados (guacamole), and top with a sprinkle of minced red onions. ½ red onion.
From theendlessmeal.com


MEXICAN PILE UPS - REAL MOM KITCHEN - 10 INGREDIENTS OR LESS
2011-08-31 1/2 medium onion, diced; 1 lb. hamburger; 3 (8 oz.) cans tomato sauce; 1 pkg. taco seasoning; cooked rice (at least 4 cups) Toppings Choices: grated cheese; green onion; diced avocado; diced tomatoes; salsa or pico de gallo; sour cream; corn (I would thaw frozen corn or use canned corn)
From realmomkitchen.com


TACO LETTUCE WRAPS - LAUREN'S LATEST
2018-11-21 Simple ingredients with incredible and tasty results. Here’s what you need: Bibb Lettuce – bibb lettuce leaves are the perfect size for small tacos! Remember to wash your produce. Taco Meat – use chicken, beef, or pork to fill your taco lettuce wraps. Cheese – I used the Mexican blend pre-shredded cheese but you can use what you like here.
From laurenslatest.com


TACO LETTUCE WRAPS - DAMN DELICIOUS
2014-04-28 Directions: Heat olive oil in a large skillet over medium high heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to crumble the turkey as it cooks; drain excess fat. Stir in salsa, green chiles and taco seasoning until heated through, about 2-3 minutes.
From damndelicious.net


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