In small bowl, mix all dipping sauce ingredients: old el pasotm thick n' chunky salsa, peach preserves, liquid smoke and worcestershire sauce; stir until well blended and set aside. In another small bowl, mix diced peeled jicama with 1 teaspoon fresh lime juice until evenly coated. In a third small bowl, gently mix ripe avocado with the remaining 1 teaspoon fresh lime juice. Heat old el pasotm taco sauce with cooked lean ground beef in microwave, until hot and piping hot throughout, stirring once for even heating.

On large serving platter, layer 3/4 cups coarsely crushed tortilla chips, the warm old el pasotm taco sauce with lean ground beef, the jicama mixture, the avocado mixture, chopped green onions, sliced ripe olives and finely shredded sharp cheddar cheese in an even, colorful layer. Sprinkle coarsely chopped fresh cilantro over top. On large plate, arrange large leaves bibb lettuce in a single layer, ready for wrapping.

To serve, spoon about 1/3 cup layered fillings onto each large leaf bibb lettuce; wrap lettuce around filling to form a handheld wrap. Serve immediately with the dipping sauce for spooning or dipping, making sure the filling stays hot and the lettuce crisp.