Best 8 Quick Taco Wraps Recipes

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Are you craving a tasty and convenient meal that can be prepared in a flash? Look no further than quick taco wraps! These delightful wraps are packed with flavor and are incredibly versatile, allowing you to customize them to your liking. Whether you prefer traditional fillings like seasoned ground beef, shredded chicken, or grilled vegetables, or want to explore unique combinations of flavors, quick taco wraps have got you covered. With just a few simple ingredients and minimal prep time, you can have a satisfying and delicious meal ready to enjoy in no time. So, get ready to embark on a culinary adventure and discover the joy of creating your own mouthwatering quick taco wraps.

Check out the recipes below so you can choose the best recipe for yourself!

TACO SALAD WRAPS



Taco Salad Wraps image

These flavorful southwestern wraps sent by Marlene Roberts of Moore, Oklahoma will be a hit at lunch or dinner.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 13

1/4 pound lean ground beef (90% lean)
1/3 cup plus 2 tablespoons salsa, divided
1/4 cup chili beans, drained
1-1/2 teaspoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon chili powder
1/8 teaspoon garlic powder
Pepper to taste
2 flour tortillas (8 inches), warmed
1/3 cup shredded lettuce
1 plum tomato, chopped
2 tablespoons shredded cheddar cheese
6 baked tortilla chip scoops, coarsely crushed

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.

Nutrition Facts : Calories 345 calories, Fat 10g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 764mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 5g fiber), Protein 20g protein.

TACO WRAPS



Taco Wraps image

There is nothing quite so satisfying as a taco. This recipe with soft tortillas is easier to eat than using hard-shelled tacos. Easy and quick to make, just complete with your favourite fillings.

Provided by Gav

Categories     Mains

Time 20m

Number Of Ingredients 11

300g ground beef
1 bag Taco seasoning mix
6 soft tortillas
Guacamole
2 tomatoes, chopped
Crème fraîche
Hot Dorito salsa
Grated cheddar
Baby gem lettuce leaves
Red onion
Cilantro

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.

Nutrition Facts : Calories 459 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 55 milligrams cholesterol, Fat 19 grams fat, Fiber 4 grams fiber, Protein 22 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 596 milligrams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

QUICK TACO WRAPS



Quick Taco Wraps image

I was running late one night, so I shopped in my own fridge and came up with ingredients that became taco wraps. Everybody at the table was a happy camper. -Katie Mitschelen, La Porte, Indiana

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup cream cheese, softened
1/4 cup canned chopped green chiles
1/4 cup sour cream
2 tablespoons taco seasoning
1/2 cup bean dip
4 flour tortillas (10 inches)
1/2 cup guacamole dip
1 small onion, chopped
1 small sweet red pepper, chopped
1/2 cup shredded cheddar cheese
1 can (2-1/4 ounces) sliced ripe olives, drained

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.

Nutrition Facts : Calories 533 calories, Fat 28g fat (13g saturated fat), Cholesterol 51mg cholesterol, Sodium 1538mg sodium, Carbohydrate 48g carbohydrate (3g sugars, Fiber 8g fiber), Protein 14g protein.

GIANT CRUNCHY TACO WRAP



Giant Crunchy Taco Wrap image

We took a fast-food favorite and made it way (way!) bigger. And since it's stuffed with delicious layers of beef, cheese, crunch and sour cream, you'll be glad it's large enough to share.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

1 pound ground beef
One 1-ounce package taco seasoning
1 cup jarred cheese sauce
Seven 12-inch flour tortillas
4 tostada rounds
1 cup sour cream
1/2 head iceberg lettuce, shredded (about 4 cups)
1 plum tomato, diced
Canola oil, for brushing
Hot sauce, for serving, optional

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.

TACO LETTUCE WRAPS



Taco Lettuce Wraps image

Easy taco lettuce wraps.

Provided by Kristina72913

Categories     World Cuisine Recipes     Latin American     Mexican

Time 25m

Yield 6

Number Of Ingredients 6

1 pound ground turkey
1 (16 ounce) package frozen corn
1 (15 ounce) can black beans
1 (14.5 ounce) can diced tomatoes
1 (1 ounce) package taco seasoning mix
romaine leaves, rinsed and dried

Steps:

  • Heat a large nonstick skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in corn, black beans, diced tomatoes, and taco seasoning. Bring to a simmer and cook until heated through, 10 to 12 minutes.
  • Lay lettuce leaves on a flat surface and fill with turkey and bean mixture.

Nutrition Facts : Calories 274.6 calories, Carbohydrate 33.4 g, Cholesterol 55.8 mg, Fat 6.5 g, Fiber 7.7 g, Protein 22.3 g, SaturatedFat 1.6 g, Sodium 769.7 mg, Sugar 5.2 g

TACO-SALAD WRAPS



Taco-Salad Wraps image

This vegetarian wrap, made with a flour tortilla, is a salad you can eat with your hands. Pack it for a lunch on the go.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 11

1 can (15 1/2 ounces) black beans, or red kidney beans, rinsed and drained
2 teaspoons olive oil
1 teaspoon ground cumin, or more to taste
1/4 teaspoon chili powder
1/2 teaspoon salt
6 flour tortillas, (10 inches in diameter)
3 plum tomatoes, seeded and cut into 1/4-inch dice (about 1/2 cup)
1 cup shredded cheddar cheese
6 large green-leaf lettuce leaves
1 avocado, cut into 1/4-inch dice, for serving (optional)
1 mango, cut into 1/4-inch dice, for serving (optional)

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.

INSIDE-OUT TACO SALAD WRAPS



Inside-Out Taco Salad Wraps image

Wrap up traditional taco fillings in a lettuce leaf for a handheld taco salad.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 14

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

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.

Nutrition Facts : Calories 440, Carbohydrate 50 g, Cholesterol 30 mg, Fat 3, Fiber 5 g, Protein 14 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 18 g, TransFat 1/2 g

CRUNCHY MEATLESS TACO WRAPS



Crunchy Meatless Taco Wraps image

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!

Provided by Vallery Lomas

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons plus 1 teaspoon canola oil
8 ounces plant-based ground meat
2 tablespoons taco seasoning
Kosher salt and freshly ground black pepper
One 12.6-ounce package Southwest-style chopped salad kit
1/2 cup crushed yellow corn tortilla chips, plus more if needed
4 large burrito-size flour tortillas
1 cup shredded Mexican-style cheese blend
1 cup roasted salsa verde
1/2 cup sour cream

Steps:

  • 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.

Tips:

  • Choose the right tortillas: Use fresh, high-quality tortillas for the best results. Look for tortillas that are pliable and have a slightly chewy texture.
  • Warm the tortillas: Warming the tortillas before assembling the wraps makes them more pliable and easier to roll. You can warm the tortillas in a skillet over medium heat or in the microwave.
  • Use a variety of fillings: The possibilities are endless when it comes to fillings for taco wraps. Some popular options include seasoned ground beef, chicken, fish, shrimp, or tofu. You can also add vegetables, beans, and cheese.
  • Don't overload the wraps: Be careful not to overload the wraps with too many fillings. This will make them difficult to roll and eat.
  • Add toppings: Once the wraps are assembled, you can add toppings such as salsa, guacamole, sour cream, or pico de gallo.

Conclusion:

Taco wraps are a delicious and versatile meal that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a little creativity, you can create endless variations of taco wraps that will please everyone at your table.

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