Taco Ramen Salad Wraps

1.Bring a large pot of water to a boil. Add ramen noodles and cook for 2 minutes until just tender but still firm. Drain and rinse under cold water to stop cooking. Set aside.

2.In a large skillet, heat vegetable oil over medium heat. Add diced red onion and bell pepper; sauté for 3-4 minutes until softened.

3.Add black beans and corn to the skillet, stirring to combine and heat through, about 2 minutes.

4.Add cooked ramen noodles to the skillet. Sprinkle chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper over the mixture. Toss well to evenly coat the noodles and vegetables with the taco seasoning. Cook for another 2 minutes, stirring frequently.

5.Remove skillet from heat and stir in chopped cilantro and fresh lime juice. Adjust seasoning to taste.

6.To assemble, lay out individual lettuce leaves on a serving platter. Spoon a generous amount of the taco ramen mixture into the center of each leaf.

7.If desired, top each wrap with shredded cheddar cheese and a dollop of sour cream or Greek yogurt for added creaminess.

8.Serve immediately as handheld wraps, encouraging diners to fold the lettuce around the filling like a taco.