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Taco-Salad Wraps

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.

  • Servings: 6
  • Yield: Serves 6
Taco-Salad Wraps

Source: Martha Stewart Kids, Early Summer


  • 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)


  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.

Reviews (1)

  • carmelina_macario 20 Apr, 2012

    Quick, easy, tasty. I made it for dinner. I'd be afraid the wrap would get soggy if I made it in the morning and didn't eat it until lunch because of the tomato...

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