Inside-Out Taco Salad Wraps

 

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

• 1 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.
• 2 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.
• 3 To serve, spoon about 1/3 cup layered fillings onto each lettuce leaf; wrap lettuce around filling. Serve with dipping sauce.