Inside-Out Taco Salad Wraps

By á-175897

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.