Inside-Out Taco Salad Wraps

By dkanon

Ingredients

• 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

Details

Servings 1
Cooking time 30mins
Adapted from bettycrocker.com

Preparation

Step 1

1
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.

2
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.

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