Taco Salad Wraps

Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Nutrition Facts
Taco Salad Wraps
Amount Per Serving
Calories 481 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 6g 30%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 20mg 7%
Sodium 1307mg 54%
Potassium 784mg 22%
Total Carbohydrates 59g 20%
Dietary Fiber 17g 68%
Sugars 5g
Protein 17g 34%
Vitamin A 141%
Vitamin C 20%
Calcium 27%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.
Servings
servings
Ingredients
  • 1 can (15 1/2 oz) black beans or red kidney beans
    rinsed and drained
  • 2 tsp olive oil
  • 1 tsp ground cumin
    or more to taste
  • 1/4 tsp Chili Powder
  • 1/2 tsp Salt
  • 6 Udi's Gluten-Free Tortillas
    10 inches in diameter
  • 3 plum tomatoes
    seeded and cut into 1/4-inch pieces (about 1/2 cup)
  • 1 cup Cheddar Cheese
    shredded
  • 6 large green-leaf lettuce leaves
  • 1 avocado
    cut into 1/4-inch pieces
  • 3 cups gluten-free corn tortilla chips
Servings
servings
Ingredients
  • 1 can (15 1/2 oz) black beans or red kidney beans
    rinsed and drained
  • 2 tsp olive oil
  • 1 tsp ground cumin
    or more to taste
  • 1/4 tsp Chili Powder
  • 1/2 tsp Salt
  • 6 Udi's Gluten-Free Tortillas
    10 inches in diameter
  • 3 plum tomatoes
    seeded and cut into 1/4-inch pieces (about 1/2 cup)
  • 1 cup Cheddar Cheese
    shredded
  • 6 large green-leaf lettuce leaves
  • 1 avocado
    cut into 1/4-inch pieces
  • 3 cups gluten-free corn tortilla chips
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Nutrition Facts
Taco Salad Wraps
Amount Per Serving
Calories 481 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 6g 30%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 20mg 7%
Sodium 1307mg 54%
Potassium 784mg 22%
Total Carbohydrates 59g 20%
Dietary Fiber 17g 68%
Sugars 5g
Protein 17g 34%
Vitamin A 141%
Vitamin C 20%
Calcium 27%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Mash together beans, olive oil, cumin, chili powder, and salt in a medium bowl with a fork or potato masher.
  2. Spread two tbsp of the bean mixture on each tortilla.
  3. Add two tbsp each diced tomato, cheese, and avocado; cover with a lettuce leaf.
  4. Fold sides of tortilla over filling and roll from bottom into a burrito-type shape open at the top. Serve with 10 tortilla chips.