South Florida Avocado Summer Wrap Recipes

AVOCADO TOMATO WRAPS

Avocado Tomato Wraps image

"I eat these super-fast wrap sandwiches all summer long. The creamy avocado and sweet tomato are satisfying and fresh tasting. It doesn't get more simple and delicious than this!" -Megan Wisener, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1 medium ripe avocado, peeled and thinly sliced
2 flavored tortillas of your choice (10 inches), room temperature
2 lettuce leaves
1 medium tomato, thinly sliced
2 tablespoons shredded Parmesan cheese
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

In a small bowl, mash a fourth of the avocado with a fork; spread over tortillas. Layer with lettuce, tomato and remaining avocado. Sprinkle with cheese, garlic powder, salt and pepper; roll up. Serve immediately.

Nutrition Facts : Calories 352 calories, Fat 17g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 456mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 8g fiber), Protein 9g protein.

FLORIDA AVOCADO SUMMER WRAP

Florida Avocado Summer Wrap image

vegan, makes 2 wraps http://kblog.lunchboxbunch.com/2010/08/florida-avocado-summer-wrap-less-fat.html

Provided by Salt Lake Meal Swap

Categories Vegan

Time 10m

Yield 2 wraps

Number Of Ingredients 11

Ingredients

2 wraps (extra large, any variety)
1/2 avocado, peeled and sliced into thick strips (Florida )
1 medium yellow tomatoes, sliced thick (red works too)
1 small sweet onion, sliced
4 tablespoons lime juice (or lemon)
1 tablespoon apple cider vinegar (or more lime juice)
2 teaspoons maple syrup
1 cup shredded carrot
fresh ground black pepper
pumpkin seeds
salad dressing (or spread)

Steps:

Slice your avocado in half. Rub the extra half with lime juice, cover and stick in the fridge for later use. Or make 4 wraps and use the whole thing. Remove the pit and slice into long thick strips. Set aside in a bowl and coat in lime juice and a pinch of salt and pepper.
Slice your onion and tomato. Place in separate bowl and toss with the EVOO, maple syrup, splash of lime juice and apple cider vinegar (or more lime juice). Note, you can also use lemon juice if you'd prefer.
Grab your bean/nut spicy spread. See above recipe for options. I used a chipotle hummus dip mixed with a splash of lime juice to thin it out a bit.
Warm your tortillas in the oven until they are soft and pliable.
Spread a nice amount of your spread onto the wrap.
Add about 4 long slices of avocado, a few slices of tomato, onion, shredded carrots and a pinch of pepper. You can add an extra splash of the veggie marinade juices (maple/EVOO/lime) if you'd like. I actually whipped the extra marinade with a Tbsp of Vegenaise to make a wrap sauce on the side. Yum.
Carefully roll up your wrap and fold in a paper towel to make it easier to slice.
Serve! Sprinkle a few pumpkin seeds on top if you'd like.

SOUTH FLORIDA AVOCADO SUMMER WRAP

South Florida Avocado Summer Wrap image

I wish I'd had this when I was younger growing up in Miami. Vegan and full of flavor. It's all about the flavor! If you don't have spicy hummus, just add a little chipotle in adobe sauce or some sriracha sauce to regular hummus(and maybe a splash of lemon or lime juice to thin it out). For a change try mixing the mayo with a little Thai sweet chili sauce.

Provided by Sharon123

Categories Lunch/Snacks

Time 17m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

2 extra large wraps (whole wheat or your choice)
1/2 florida avocado, peeled and sliced into thick strips
1 medium yellow tomatoes, sliced thick (or red )
1 small sweet onion, sliced
4 tablespoons lemon juice (or lime)
1 tablespoon apple cider vinegar (or more lime juice)
2 teaspoons maple syrup
6 tablespoons spicy hummus (or other bean or nut spread)
1 cup shredded carrot (or jicama if you have it)
fresh ground black pepper
alfalfa sprout (optional)
2 tablespoons vegan mayonnaise (Vegenaise is good) (optional)

Steps:

Slice avocado in half. Rub the extra half with lime juice, cover tightly with plastic wrap and place in the fridge for later use. Remove the pit and slice into long thick strips. Set aside in a bowl and coat in lime juice and a pinch of salt and pepper.
Slice the onion and tomato into thin slices. Place in separate bowl and toss with the extra virgin olive oil, maple syrup, splash of lemon juice and apple cider vinegar (or more lemon juice). Warm your tortillas in the oven until they are soft and pliable.
Spread a nice amount of the hummus onto the wrap.
Add about 4 long slices of avocado, a few slices of tomato, onion, shredded carrots and a pinch of pepper. You can add an extra splash of the veggie marinade juices (maple/olive oil/lemon) if you'd like. You can add the mayo now(it's good mixed with a little of the veggie marinade juice or use the mayo/veggie juice mix as a dip for the wraps). Add alfalfa sprouts now if using(also good with lentil sprouts).
Carefully roll up your wrap and fold in a paper towel to make it easier to slice.
Serve!

Nutrition Facts : Calories 236.8, Fat 12.2, SaturatedFat 1.8, Sodium 245.5, Carbohydrate 29.9, Fiber 9.3, Sugar 9.7, Protein 6.7

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