I know what you are thinking...How can something raw, such as pecans remotely resemble taco meat? Trust me, they do a great job at it! So much so that these taco wraps are highly addicting. The ingredients and mixture of flavors are zesty and bold. And the taco wraps themselves are a light, clean eating Mexican meal that are a fantastic option for your meatless Mondays or Taco Tuesdays.
You may be wondering if you can use another type of nut to make this meat mixture. I only recommend pecans or walnuts. They have the perfect texture to mimic ground beef. Almonds would be way too hard and cashews don't quite create the same taco meat consistency. I love that this meal can be created in your food processor- no oven required! You can seriously whip these wraps up in 15 minutes or less. Just make the cashew cream ahead of time as it's the perfect topping that you don't want to miss out on!
Raw Pecan Taco Meat:
1 3/4 cup raw pecans (walnuts work too)
1/2 cup sun dried tomatoes, either in olive oil or soaked in warm water for 2 hours
1/2 tsp sea salt
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp garlic powder
pinch of cayenne
Optional items for the wraps:
1. Make the chipotle cashew cream in advance if you plan on using it. Soak your sun dried tomatoes if they not soaked in oil.
2. Once your sun dried tomatoes are soaked, place all of the pecan taco meat ingredients into your food processor. Pulse until well blended but still maintain some texture. You don't want it to turn pasty.
3. Place the pecan meat mixture into your butter lettuce leaves. Top with your desired toppings. The pecan meat makes about 1 1/2 cups. This recipe can easily be doubled if needed. Enjoy immediately at room temperature. You can store any leftovers in your refrigerator.