Recipe courtesy of Vallery Lomas
Recipe courtesy of Vallery Lomas
Watch how to make this recipe.
Crunchy Meatless Taco Wraps
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 251
- Total Fat
- 17 g
- Saturated Fat
- 6 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 9 g
- Cholesterol
- 36 mg
- Sodium
- 527 mg
This recipe is sponsored by Target. These crunchy taco wraps are bursting with flavor and protein thanks to plant-based ground meat. The folding method is inspired by the viral TikTok method, and there’s a medley of textures, from crunchy chips to chewy tortillas. The brightness from the chopped salad kit and salsa verde helps to tie all the flavors together for this weeknight delight!
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 251
- Total Fat
- 17 g
- Saturated Fat
- 6 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 9 g
- Cholesterol
- 36 mg
- Sodium
- 527 mg
Ingredients
Directions
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14m
Easy
CLASS
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the plant-based ground meat and cook, breaking into crumbles using a wooden spoon, until lightly browned, 3 to 4 minutes. Add the taco seasoning and sprinkle with salt and pepper. Cook until browned and fragrant, 1 minute. Transfer to a medium bowl and wipe out the skillet with a paper towel.
- Put the lettuce from the salad kit in another medium bowl.
- Put any toppings included in the salad kit, such as tortilla strips and pepitas, in another medium bowl. Add enough tortilla chips to measure 1 cup total and toss to combine.
- Place 1 large tortilla on a cutting board. Starting from the bottom of the tortilla, cut a vertical slit halfway up the tortilla. In the first quadrant of the tortilla on the lower left side, place 1/3 cup of the plant-based ground meat. Working clockwise, in the second quadrant on the upper left side, add 1/4 cup of the cheese. In the third quadrant on the upper right side, add a quarter of the lettuce. In the fourth quadrant on the lower right side, add 1/4 cup of the tortilla chip mixture.
- Starting with the first quadrant with the plant-based meat, fold the quadrant upwards on top of the second quadrant with the cheese. Fold the second quadrant to the right on top of the chopped lettuce, and finally, fold the third quadrant down on top of the crushed tortilla chips to form a triangle-shaped taco wrap. Repeat this process with the remaining 3 tortillas and toppings.
- Heat 2 teaspoons oil in the skillet over medium heat. Add 2 taco wraps and press down with the back of a nonstick spatula. Cook until golden brown, about 2 minutes per side. Repeat with the remaining 2 teaspoons oil and 2 taco wraps. Remove to a cutting board, cut in half if desired and serve with salsa verde and sour cream.
