Indian Taco Wrap

This Indian Taco Wrap recipe lets you enjoy the tastes of traditional Native American food. With a touch of sweetness from the wojapi sauce, the crispy fry bread makes a great base for the savory taco filling.

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup warm water
• 1 tablespoon vegetable oil
• 1 pound ground beef or bison
• 1 small onion, chopped
• 1 bell pepper, chopped
• 1 cup refried beans
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 1/4 cup salsa
• 1/4 cup wojapi sauce recipe below
• Oil for frying

Instructions:

In a mixing bowl, combine the all-purpose flour, baking powder, and salt

Gradually add warm water and vegetable oil to the dry ingredients

Knead the dough until smooth, then cover and let it rest for 30 minutes

While the dough is resting, heat oil in a skillet over medium-high heat

Add chopped onions and bell peppers, and cook until they are softened

Add ground meat and cook until browned

Drain any excess fat

Divide the rested dough into small balls, and roll them out into thin rounds about 6-8 inches in diameter

Heat oil in a separate frying pan over medium-high heat

Fry the dough rounds one at a time until they are golden brown and puffy

Drain on paper towels

To assemble the Indian Tacos, spread a spoonful of refried beans on each fry bread round

Top with the cooked meat mixture, shredded lettuce, diced tomatoes, and shredded cheddar cheese

Drizzle with sour cream, salsa, and wojapi sauce

Fold the fry bread in half, creating a taco shape, and serve immediately