Best 10 Pile Up Taco Wrap Recipes

CREAMY TACO ROLL-UPS

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.

QUICK TACO WRAPS

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.

PILE-UP TACO WRAP

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.

TACO WRAPS

Steps:

• Fry the beef until browned on all sides. Then add the taco mix sachet and follow the manufacturer's instructions (the packet I used said to add 200ml of water and simmer for about 10 minutes).
• Prepare some guacamole and chop the tomatoes into small pieces.
• Take the baby gem lettuce leaves, wash and dry them thoroughly and roughly chop.
• Heat the tortillas in the microwave according to the manufacturer's instructions.
• Prepare the rest of the ingredients and when the meat is cooked let everyone fill their own tortillas to suit.
• Do not to forget to sprinkle some cheddar cheese at the end.
• Fold them tightly with a bottom to stop the contents from spilling.

GIANT CRUNCHY TACO WRAP

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.

FISH TACO WRAPS

Steps:

• Combine 1/4 cup sour cream, the mayonnaise, lime juice, cayenne, salt and pepper in a large bowl. Add the cabbage and cilantro and toss to combine. Cover and refrigerate until ready to serve.
• Heat 1/2 inch of the oil in a cast-iron skillet to 345 degrees F. Lay out the fish pieces and pat dry with a paper towel. Sprinkle them with salt, pepper and 1 teaspoon taco seasoning.
• Combine the breadcrumbs, flour and baking powder in a bowl and sprinkle with salt and pepper. Combine the egg, beer, hot sauce and remaining 2 teaspoons of taco seasoning in a second bowl. Dip the fish in the egg mixture, letting any excess drip off, and dredge in the flour mixture. Working in batches, fry in the hot oil, turning once, until golden brown, 3 to 5 minutes total. Remove with a slotted spoon or tongs and place on a paper towel-lined plate. Season with salt.
• Lay out 1 tortilla on your work surface. Pile the following ingredients on top of each other in the middle of the tortilla in this order: 1 cup slaw, 6 pieces of the fried fish, a quarter of the avocado slices, a quarter of the crumbled tortilla chips and a quarter of the radishes. Smear 1 tablespoon of the remaining sour cream on the tortilla next to the avocado and add a few dashes of hot sauce; this will act as the glue to keep help keep everything together.
• Carefully roll up the tortilla into a burrito and place seam-side down on your work surface. Insert 6 evenly-spaced skewers crosswise through the roll. Using a serrated knife, trim and discard the very ends of the roll (or eat them), and then slice between the skewers to create 6 skewered rounds. Repeat with the remaining ingredients.

TACO ROLL UPS

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.

TACO SALAD WRAPS

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.

INSIDE-OUT TACO SALAD WRAPS

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.

TACO-SALAD WRAPS

Steps:

• With a potato masher or fork, mash together beans, olive oil, cumin, chili powder, and salt in a medium bowl.
• Spread 2 tablespoons bean mixture on each tortilla halfway between the center and bottom edge. Top with 1 to 2 tablespoons each diced tomato and cheese; cover with a lettuce leaf.
• Fold sides of tortilla over filling; roll from bottom to form a cylinder. Roll in waxed paper and fold ends over; tape to secure. Cut wraps in half diagonally. Serve with avocado and mango, if desired.