Taco Salad Wraps

As mentioned during the taco seasoning post, I have a favorite meal that I make, quite often, using the seasoning mix.

Sorry for the lack of pictures.  I thought I had some, but it was a different lettuce wrap.  I will add them next time I make this recipe. :-)


Taco Salad Wraps

2 tablespoons Olive Oil

1 package of Quorn Grounds

1 medium onion, chopped

3-4 Tablespoons Taco Seasoning (from the 6/23 post)

1/2 cup water

1 large head of Boston Bibb or Romaine Lettuce (whatever you like, that is sturdy enough to use as a wrap)

1 Avocado, chopped

1-2 Tomatoes, chopped (Romas are usually meatier and don't have as much seed goop in the middle)


Peel the larger leaves from your lettuce, wash well, and allow plenty of time to drain/dry.

In a skillet, heat the olive oil over medium to med-low heat (if you know what setting is usually adequate to cook the onions, but not burn them, use that).  Add the chopped onion to the skillet, and sautee for 5-10 minutes, until soft and transparent, stirring often.  Add Quorn Grounds to the skillet, and continue to sautee for 2 or 3 minutes.

Add 3-4 tablespoons of taco seasoning, and 1/2 cup of water, stir, and allow to simmer for about 10 minutes, until the grounds are cooked through and the water has cooked off. 

The amount of seasoning, of course, can always be adjusted to your personal taste.

Place 2 or 3 Lettuce leaves on your plate,  fill with the Grounds (not too much!  You still need the leaf to close, and hold everything in), and top with chopped avocado and tomato.  The avocado adds the creamy texture you would miss from the sour cream, and it's a good fat!

Dig in!  And have napkins on hand...trust me.

Let me know what you think!

Taco/Chili Seasoning

As requested by my roommate, Sarah Jane!

Taco Seasoning - NOT from a Packet!! (Yes, it works that way!)

1 tablespoon chili powder

1/4 teaspoon garlic powder (I use granulated garlic)

1/4 teaspoon onion powder (or dried, minced onion)

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon sea salt (optional...to me, anyway)

1 teaspoon black pepper

Put it all together in a jar, and mix it up!  This recipe only makes about 2 Tablespoons worth of seasoning, and I usually use 3 or 4 Tablespoons per 12 oz. package of Quorn Grounds.  So, double...triple...quadruple the recipe for feeding a family, or just to keep on hand.  It keeps just like the rest of your spices.  Just throw it into a dry, well sealed jar.  You know you have an empty almond butter or coconut oil jar hanging around in your cupboards, somewhere.  Right?

I will follow up, tomorrow, with a post about my favorite way to use this seasoning mix.  It works great for chili, too!

Let me know what you think!