Whether you’re looking for a lower-carb dinner idea or just want to switch up Taco Tuesday, this simple recipe is worth trying. You can customize it with ground beef, chicken, turkey, or even black beans for a vegetarian option. Add avocado, jalapeños, cilantro, or crushed tortilla chips on top for extra flavor and crunch. It’s easy to make, visually impressive, and perfect for summer when tomatoes are at their peak.

INGREDIENTS

• 1 tbsp. extra-virgin olive oil
• 3/4 lb. ground beef
• 1 medium onion, chopped
• 1 (1-oz.) packet taco seasoning
• 4 large, ripe beefsteak tomatoes
• 1/2 c. shredded Mexican cheese blend
• 1/2 c. shredded iceberg lettuce
• 1/4 c. sour cream

DIRECTIONS

1. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add ground beef and taco seasoning. Cook, breaking up meat with a wooden spoon, until no longer pink, 8 minutes. Drain fat. 
2. Flip over tomatoes so they’re stem-side down and slice to make 6 wedges, being careful not to cut all the way through. Carefully spread open wedges. 
3. Divide taco meat among tomatoes, then top each with cheese, lettuce, and sour cream before serving.

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INGREDIENTS

• 4 10 inch flour tortillas
• Olive Oil divided
• 1 lb lean ground beef
• 1 ounce taco seasoning 
• 8 ounces tomato sauce
• 2 large romaine hearts chopped/shredded (or 1 large head iceberg lettuce)
• 16 ounces black beans
• 5 ounces sliced black olives
• 1 cup shredded Mexican blend cheese
• 1 red onion diced
• 1/4 cup fresh cilantro chopped
• 4 ounces green chiles, drained
• 1 pint grape tomatoes chopped
• 5 ounces nacho cheese chips such as Doritos
• 1/2 cup thin salsa 
• 3/4 cup creamy ranch 

INSTRUCTIONS

1. Preheat oven to 425F. Brush or spray both sides of each tortilla with olive oil. Place torillas inside oven safe bowls to create the shape you desire. Bake for 10-15 minutes until crisp. Remove from oven and let cool completely. Set aside.
2. In a dutch oven over medium heat, heat 1 tbsp olive oil and add beef. Crumble as it cooks. Add taco seasoning and tomato sauce and allow to cook down until it’s your desired consistency. Drain excess sauce.
3. In a large bowl mix together the lettuce, beef, beans, olives, cheese, onion, cilantro, tomatoes, and chips. Toss to combine.
4. In a small container stir together the dressing and salsa. Pour over the salad and toss to coat.
5. Enjoy!

Source: The Cookie Rookie

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Ingredients

• 10 Wraps of your choice
• 2 whole boneless- skinless chicken breasts
• 10-20 leaves lettuce
• 4 whole vine tomatoes
• 6 whole radish
• 2 cups shredded carrots
• 1/2 cup caesar dressing
• 1 tsp garlic powder
• 1 pinch sea salt and pepper, to taste
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes

Instructions

1. Season chicken breasts with salt, pepper, garlic powder, oregano ad red pepper flakes. Steam for 15 minutes or until internal temperature reaches 165F degrees
2. Meanwhile, wash and prep the veggies. Slice tomatoes and radish
3. When chicken is cooked and slightly cooled down, slice it according to your preference of thickness

How to arrange the wraps

1. Place wrap on a clean flat surface
2. Place a large leaf of lettuce or two if needed
3. Arrange 3 tomato slices and about 3-4 radish slices
4. Place chicken pieces on top
5. Add shredded carrots (as much or as little as you like!)
6. Top with caesar dressing
7. Start rolling from the side that has all the veggies. Hold tight as your roll it. Keep end side of the wrap down. If needed use a toothpick to hold it down. 

Source: Garden in the Kitchen

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