Taco Salad

UCD recipe Taco Salad ingredients image

Taco Salad

Welcome the flavors of Mexico into the kitchen. Pile on the mushrooms, lettuce, onions, and cheese on baked tortillas and serve with your favorite enchilada sauce.

  • Serving size: 1 wrap

  • PROTEIN per serving: 3.1 g*

  • CALORIES per serving: 531

  • Total FAT per serving: 37 g

  • Total CARBS per serving: 49 g

  • Number of servings: 1

  • Time to prepare: 30 min

*Protein amount may differ depending on the brands that are used.



  • 1 tortilla wrap

  • 1/2 cup portobello mushrooms, chopped

  • 1/2 tsp packaged taco seasoning

  • 1 tbsp onion, chopped

  • 2 cups lettuce, shredded

  • 1/4 cup tomatoes, diced or cherry tomatoes, halved

  • 3 tbsp non-dairy cheese

  • 3 tbsp enchilada sauce

  • 2 tbsp olive oil


  1. Prepare tortilla by cutting into triangle chips.

  2. Heat oil over medium heat.

  3. Brown mushrooms, seasoning, and onion in a large nonstick sauté pan on medium.

  4. Place shredded lettuce on plate, and spread cooked mushroom mixture evenly.

  5. Layer remaining ingredients over top, and serve with enchilada sauce or your favorite dressing.

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