Who doesn't love a taco? While the tortillas most likely won't be warm when you eat it, warming them first keeps them pliable for filling. If you're missing the crunch of a hard taco, sub tortilla chips for the soft tortillas.

Hilary Meyer
EatingWell.com, September 2021

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Credit: Diana Chistruga

Recipe Summary test

active:
10 mins
total:
10 mins
Servings:
1

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Wrap tortillas in plastic wrap or foil. Combine meatballs with chili powder in a small bowl; mix well. Pack the meatballs along with guacamole, tomatoes (or peppers), lettuce (or carrot), cheese, sour cream (if using) and lime wedge (if using) in a divided bento-style lunchbox or in separate containers with lids. Place the wrapped tortillas on top. Refrigerate or keep cold with an ice pack until ready to serve. To serve, divide the meatballs, guacamole, tomatoes (or peppers), lettuce (or carrot) and cheese between the tortillas. Top with sour cream and serve with a lime wedge, if desired.

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To make ahead

Refrigerate for up to 1 day.

Associated Recipe

Nutrition Facts

514 calories; fat 27g; cholesterol 86mg; sodium 526mg; carbohydrates 45g; dietary fiber 9g; protein 33g; sugars 4g; niacin equivalents 9mg; saturated fat 6g; vitamin a iu 2355IU; potassium 755mg.
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