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Taco Salad Wraps

 Taco Salad Wraps
These flavorful southwestern wraps sent by Marlene Roberts of Moore, Oklahoma will be a hit at lunch or dinner.
2 ServingsPrep/Total Time: 25 min.

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

Directions

  • 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. Yield:
  • 2 servings.
Nutritional Facts: 1 wrap equals 345 calories,

2 of 2

Taco Salad Wraps (continued)

Nutritional Facts: 10 g fat (4 g saturated fat), 35 mg cholesterol, 764 mg sodium, 42 g carbohydrate, 5 g fiber, 20 g protein.