Mexican

Taco Salad Wrap is for Lunch.

Taco Salad Wrap takes several minutes to prepare.

Taco Salad Wrap takes several minutes to cook.

Taco Salad Wrap makes 6 servings.

The ingredients for Taco Salad Wrap are:

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)

Makes 6 wraps

Here is how you make Taco Salad Wrap:

1. With a potato masher or fork, mash together beans, olive oil, cumin, chili powder, and salt in a medium bowl.2. 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.3. 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.Mango is not calculated in nutrition.Serving Size: 1 Wrap per calculated serving - 6 servings per recipeNumber of Servings: 6Recipe submitted by SparkPeople user RBICIGO.

The nutritional information for Taco Salad Wrap is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 188.0

• Total Fat: 8.1 g
• Cholesterol: 4.6 mg
• Sodium: 197.8 mg
• Total Carbs: 19.8 g
• Dietary Fiber: 4.8 g
• Protein: 10.8 g

Taco Salad Wrap is Mexican cuisine.

The dietary needs meet for Taco Salad Wrap is Vegetarian