Pile Up Taco Wrap Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GIANT CRUNCHY TACO WRAP

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



Giant Crunchy Taco Wrap image

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.

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

CRUNCHY TACO WRAP

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 19



Crunchy Taco Wrap image

Steps:

  • On a griddle over medium heat, lightly toast the flour tortillas for 10 seconds on each side.
  • Lay the tortillas out on a work surface. Put 1/2 cup shredded cheese into the center of one and spread slightly. Top the cheese with 1/2 cup Mexican rice and spread slightly. Crumble 3 slices of bacon on top of the rice. Spread 1/4 cup of the pico de gallo over the top. Place a fried tortilla, broken up into pieces, over the pico, then add 1/4 cup sour cream. Layer one-quarter of the avocado slices onto the stack. Top with some salsa. Wrap the flour tortilla around the stack in 5 upward folds. Repeat this process to make 4 wraps.
  • Place a large nonstick skillet over medium-high heat. Add 2 tablespoons of the butter and heat until melted. Place a wrap seam-side down in the skillet and toast until golden brown, about 2 minutes. Gently flip the wrap over and cook for 2 minutes more. Repeat with the remaining butter and wraps. Cut the wraps in half and serve with more salsa.
  • Preheat the oven to 400 degrees F.
  • Toss together the oil, tomatoes, garlic, chipotles, jalapeno and onions in a large bowl. Transfer to a rimmed baking sheet and roast until the vegetables turn dark brown with a few black burnt spots, 15 to 20 minutes.
  • Transfer to a food processor or blender, add the lemon juice, salt and sugar and let cool slightly. Puree until a homogeneous salsa forms.

Four 12-inch flour tortillas
2 cups shredded Mexican blend cheese
2 cups prepared Mexican rice
12 slices cooked bacon
1 cup pico de gallo
Four 4.5-inch fried corn tortillas (see Cook's Notes)
1 cup sour cream
1 avocado, thinly sliced
1 cup store-bought or homemade salsa, recipe follows
1 stick (8 tablespoons) unsalted butter
1/2 cup oil
5 Roma tomatoes, halved
4 garlic cloves
3 chipotle chiles
1 small jalapeno
1 small Spanish onion, quartered
2 tablespoons fresh lemon juice
1 tablespoon kosher salt
1 teaspoon sugar

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



Taco Salad Wraps image

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.

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

CREAMY TACO ROLL-UPS

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



Creamy Taco Roll-Ups image

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

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

INSIDE-OUT TACO SALAD WRAPS

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



Inside-Out Taco Salad Wraps image

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

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

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



Pile-Up Taco Wrap image

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.

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

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



Quick Taco Wraps image

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.

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

TACO ROLL UPS

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



Taco Roll Ups image

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

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

More about "pile up taco wrap recipes"

TACO WRAPS - THE BEST WAY TO EAT TACOS - GAV'S KITCHEN
Then fold one end of the tortilla over the filling and wrap the two wings over the filling so that the filling is fully enclosed and cannot escape …
From recipesformen.com
5/5 (2)
Total Time 20 mins
Category Mains
Calories 459 per serving
taco-wraps-the-best-way-to-eat-tacos-gavs-kitchen image


TACO TORTILLA ROLL UPS - CULINARY HILL
Step by step instructions. In a medium bowl, add cream cheese, sour cream, and taco seasoning and stir until combined. Fold in tomatoes, cheese, scallions, and olives. Working with one tortilla at a time, spread about ½ cup of …
From culinaryhill.com
taco-tortilla-roll-ups-culinary-hill image


TACO WRAP DELUXE - EMILY BITES
Bring a large skillet over medium heat and cook the ground beef, breaking it up with a spoon until browned. Add the taco seasoning and stir until combined. Continue to cook for another couple minutes to coat the beef in …
From emilybites.com
taco-wrap-deluxe-emily-bites image


6 TOTALLY HEALTHY TACO AND WRAP RECIPES - DIR BLOG
Chickpea and spinach taco: our vegetables are a handful of lightly grilled spinach, tomato and onion, all clean and cut, and our proteins are boiled chickpeas. And our farinaceous food is the taco. Mushroom and asparagus …
From dir.cat
6-totally-healthy-taco-and-wrap-recipes-dir-blog image


A TACO BAR: THE EASIEST WAY TO FEED A CROWD | STYLEBLUEPRINT
Sliced white onion. Cilantro. Guacamole. Salsa. Sour Cream. Cheese, cheese and more cheese. Jalapenos (I used “tamed” pickled jalapenos for this crowd. For an adult crowd or crowd from Texas, slice up the fresh ones.) …
From styleblueprint.com
a-taco-bar-the-easiest-way-to-feed-a-crowd-styleblueprint image


COPYCAT TACO BELL™ BREAKFAST CRUNCH WRAP - TABLESPOON.COM
1. Bake the potatoes at 350°F for 1 hour until almost fully cooked. Quarter the potatoes and place them into the fridge for 10 minutes to cool. Slice the scallions and add to a bowl with the paprika, flour, salt, pepper and one of the eggs. Take …
From tablespoon.com
copycat-taco-bell-breakfast-crunch-wrap-tablespooncom image


MEXICAN PILE UPS - REAL MOM KITCHEN - 10 INGREDIENTS OR LESS
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


8 DELICIOUS TACO FILLINGS IDEAS TO ROCK TACO NIGHT!
Any combination of these taco toppings is delicious: shredded lettuce, shredded cabbage, baby spinach, or coleslaw. shredded cheese, such as Jack, cheddar, or a mix. chopped tomatoes. chopped onions or scallions. chopped cilantro. salsa or hot sauce. sour cream or cream sauce. guacamole or diced avocado.
From goodcheapeats.com


CARNITAS TACO LETTUCE WRAPS - THE ENDLESS MEAL®
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


10 HEALTHY TACO SHELL IDEAS EASY TO MAKE, BAKE AND WRAP
6. COOK UP SHREDDED CARROT SHELLS. Turn fresh carrots into low-calorie taco shells that pair perfectly with traditional or vegan fillings. Cut down on prep time by shredding baby carrots in your food processor. Add cheese and eggs, bake for 15 minutes, and enjoy the unique texture and flavor of carrot taco shells. 7.
From hitchcockfarms.com


EASY TACO LETTUCE WRAPS - THE GIRL WHO ATE EVERYTHING
In a large skillet, brown beef until no longer pink. Drain. Add the taco seasoning and water. Cook until liquid is absorbed. Spoon the meat into lettuce leaves and top with desired toppings. Fold up and eat. Author: Christy Denney. Course: Main Course. Cuisine: Mexican.
From the-girl-who-ate-everything.com


TACO LETTUCE WRAPS - DAMN DELICIOUS
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


EASY TACO CRUNCH WRAPS - SUEBEE HOMEMAKER
Instructions. Mix up the DIY taco seasoning, and stir well. Heat a skillet to medium high heat. Add olive oil, ground turkey, onion, and seasoning - and cook until turkey is browned and cooked through. Make crunch wraps by layering according to process diagram in blog. On a warm tortilla, layer cheese, meat, blue chips (crushed), lettuce ...
From suebeehomemaker.com


HEARTY TACO WRAP - THE CREATIVE BITE
Remove from the heat and stir in sour cream and salsa. Arrange 2 whole leaves of romaine lettuce on each wrap. Top with 1/6th of the cheese, taco mixture, green onions and tomatoes. Top with one more piece of lettuce and fold the sides of the tortilla towards the center. Carefully wrap in a log, while tucking the sides in for a good seal.
From thecreativebite.com


BEST TACO POCKETS RECIPES | FOOD NETWORK CANADA
Step 1. Combine ground meat with onion, garlic, spices, and salt and form 4 patties. Pan fry patties in 1 tablespoon oil over medium high heat for 7 minutes on each side. Step 2. To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side. Place tortilla on dinner plate and spread surface with 1 /4 cup mild ...
From foodnetwork.ca


22 TACO TOPPINGS TO ROCK YOUR TACO BAR - INSANELY GOOD
3. Lettuce. Next up: lettuce. This leafy veggie gives your tacos a wonderful crunch and color. And it also offers a healthy contrast to the rich elements of the dish. Don’t just use the traditional green lettuce, though. Give your tacos a wonderful combo of colors by using purple and red lettuce as well!
From insanelygoodrecipes.com


CRUNCHWRAP SUPREME {COPYCAT RECIPE!} - JULIE'S EATS & TREATS
It should cover the toppings. Pull the edges of the large tortilla up, so they wrap around the smaller one, sealing in the filling. Place the wrap seam-side down in a preheated skillet. Cook it on one side over medium heat until it’s golden brown. Flip it over and cook it on the other side until browned.
From julieseatsandtreats.com


TACO TORTILLA ROLL UPS - QUICK AND EASY PARTY APPETIZER.
In a larger dish combine cream cheese and sour cream. Add taco seasoning and taco sauce and mix until combined. Stir in cheddar cheese, shredded chicken and cilantro. Filling – spread over tortillas using spatula. Roll tight and leave in the fridge for a few hours. Cut into rings 1/2 inch thick.
From sweetspicykitchen.com


SPICY BEEF TACO SALAD LETTUCE WRAPS - WHOLE AND HEAVENLY OVEN
In a medium skillet over medium-high heat, brown ground beef with onion, garlic, and jalapeno until beef is no longer pink. Add taco seasoning, kidney beans, and sweet corn and cook until heated through. Season with salt and pepper to taste. Fill butter lettuce leaves with taco filling and top with diced tomato, cheese, and sour cream.
From wholeandheavenlyoven.com


SAMUEL MANCINO'S ITALIAN EATERY WRAP - TACO
Our Disclaimer (The serious stuff) By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site.
From spoonacular.com


TIKTOK TORTILLA WRAP HACK · I AM A FOOD BLOG
How to make a wrap hack crunchwrap supreme. Prep the ingredients: cook off the ground beef with some taco seasoning, shred the lettuce, and chop the tomatoes. Cut the tortilla: Lay your tortilla out on a cutting board. Take a knife and make a cut from the middle of the tortilla down to the edge. Make the wrap: Place the lettuce and tomatoes in ...
From iamafoodblog.com


PILE UP TACO WRAP BEST RECIPES
This easy recipe for taco wraps will put some sass in your lunch. 1/2 cup taco sauce (as spicy as you like!) Any of the following as garnish: chopped iceberg lettuce, sour cream, guacamole, salsa, etc! Saute ground beef and onion in a medium skillet over medium high heat until beef is brown and onion is tender.
From findrecipes.info


SANDWICH WRAPS AND ROLL-UP RECIPES | ALLRECIPES
Lettuce Leaf Tacos. Rating: 4.5 stars. 36. For those on a low-carb kick that love Mexican but dread all the beans and bread, try this alternative for taco night. It uses lettuce leaves instead of taco shells to make a dish that's halfway between a lettuce wrap and a taco.
From allrecipes.com


GREAT SUBSTITUTES FOR GRAIN-BASED TORTILLAS AND TACO SHELLS
Published on June 10, 2020. Last updated January 22, 2021. By Isadora Baum. There’s nothing like Taco Tuesday to help get the week started on a happy note. You can stuff tacos with your favorite protein-packed fillings, like chicken, beef or beans, and pile on the veggies, sauces, cheese, and other toppings to make each bite flavorful and satisfying.
From cleanplates.com


TACO PAPER / LINER / WRAP? MYSTERY WRAPPED IN AN ENIGMA
Norpro Square Wax Paper, 250 Pieces Amazon: $4.61 Size: 6" x 6" / 15cm x 15cm or Greaseproof Paper Taco Wrap and Chip Liner Mexican Tradition 12 x 12 inch 500 count box
From cheftalk.com


CHICKEN TACO LETTUCE WRAPS - EASY PEASY MEALS
Roughly one wrap has about 40- 60 calories. Amazing considering they taste yummy and will fill you up. Because these chicken taco lettuce wraps are keto, it is less about the calories, and more about the fat, protein, carb ratio, and this one has a …
From eazypeazymealz.com


FISH TACOS WRAPS - MEDITERRANEAN DIET - THE DOMESTIC DIETITIAN
Heat the tablespoon of olive oil in a cast iron pan over medium heat. Season the salmon filets with a pinch of salt and pepper and sear in the cast iron pan for 4-3-4 minutes on each side. Allow to cool slightly before using. In a small bowl, combine the greek yogurt, minced garlic, lemon juice and hot sauce.
From thedomesticdietitian.com


TACO CRUNCHWRAP (TIKTOK WRAP HACK) - THE SKINNYISH DISH
I do prefer it warmed up. Air Fryer: Spray each side lightly with a little bit of cooking spray then place in the air fryer and heat until lightly golden brown at 350 degrees for about 5-6 minutes. Skillet: Heat skillet over medium heat and spray …
From theskinnyishdish.com


30 EASY-TO-ASSEMBLE WRAP RECIPES - GOOD HOUSEKEEPING
Breakfast Burritos. You can freeze these cheesy egg burritos in foil for up to 3 weeks, so they'll come in clutch on days when you're rushing out the door or forgot to pack a lunch. Simply remove ...
From goodhousekeeping.com


TACO PRODUCTS, SALADS AND WRAPS RECALLED FOR LISTERIA RISK
Also on February 26, several meat-containing salads and wraps were recalled by J&J Distributing due to a risk of Listeria, according to the USDA Food Safety Inspection Service (FSIS). No illnesses were reported. The recalled salads and wraps were produced and packaged on February 23, 2021 and labeled with a “Sell-by” date of February 26, 2021.
From dailyhornet.com


HOW TO FOLD A WRAP, STEP BY STEP | EPICURIOUS
3. Fold in the sides. Fold in sides, almost enough so they touch, but with an inch or so between them, so some of the filling still peeks out. 4. …
From epicurious.com


HOMEMADE BEEF CRUNCHWRAPS - GIMME DELICIOUS FOOD
Instructions. Heat a large skillet to medium/high heat for 2-3 minutes. Add beef to skillet and cook and crumble the ground beef until no longer pink; Drain grease. Stir in the taco seasoning mix and water and allow mixture to simmer for 10 minutes. On a clean flat surface, lay one flour tortilla on a flat surface.
From gimmedelicious.com


SHEET PAN TACO WRAP RECIPE — TACO BELL COPYCAT RECIPE
Preheat oven to 375°F. Coat an 18 x 13-inch rimmed sheet pan with cooking spray. Heat oil in a large Dutch oven over medium-high. Add onions, salt and pepper and cook, stirring occasionally, 10 ...
From parade.com


MEXICAN FOOD PILE ON - NEW NOSTALGIA
1/2 tbsp garlic salt. 2 tbsp chili powder. 1 can chili beans. Cook ground beef and onions in a frying pan together until meat is no longer pink and onions are nice and soft. Drain. Put meat and onions into the crockpot. Add the rest of the ingredients and stir. Cook 4 hours on low, or put into the refrigerator to cook on party day for 4 hours.
From amynewnostalgia.com


TACO LETTUCE WRAPS - CHELSEA'S MESSY APRON
Add ground beef and cook for 2-4 minutes, breaking it up into small pieces as you go, until meat is no longer pink. If there is a lot of extra grease (from higher-fat percentages of beef), drain off. Add in all the seasonings: chili powder, paprika, cumin, cayenne pepper, oregano, garlic powder, salt, and pepper.
From chelseasmessyapron.com


TACO WRAPS! - FRAMED COOKS
Saute ground beef and onion in a medium skillet over medium high heat until beef is brown and onion is tender. Stir in taco sauce until heated through. Heat the tortillas by either putting them in the microwave for about 20 seconds, or by wrapping them in foil and heating them in a conventional oven for about 15 minutes at 375.
From framedcooks.com


EASY CALIFORNIA TACO WRAP - FOODNESS GRACIOUS
Fill your wrap with chopped romaine lettuce and add spiced ground beef, cheese, guacamole, salsa and crushed tortilla chips. I love still getting that tortilla crunch when I bite into the wrap. You can easily switch things up to your own tastes. Use any kind of lettuce and add cilantro or sour cream. Don’t forget the golden rule of wrap ...
From foodnessgracious.com


Related Search