Ingredients
- For the Avocado Tomato Salad:
- Avocados: 2 large, ripe avocados
- Tomatoes: 1 pint (about 2 cups) of cherry or grape tomatoes, quartered
- Red Onion: ½ medium red onion, finely diced
- Cilantro: ½ cup fresh cilantro, finely chopped
- Lime: 1 large lime, juiced (about 2 tablespoons)
- Garlic Powder: ½ teaspoon
- Salt: ½ teaspoon, or to taste
- Black Pepper: ¼ teaspoon, or to taste
- For Assembling the Wraps:
- Tortillas: 4 large (10-inch) whole wheat, spinach, or gluten-free tortillas
- Leafy Greens: 2 cups of fresh baby spinach or arugula
- Optional Protein Boost: 1 can (15 ounces) of chickpeas, rinsed and drained, or 1 ½ cups of cooked quinoa.
Instructions
- Prepare the Avocado Base: Slice the avocados in half, remove the pits, and scoop the flesh into a medium-sized mixing bowl. Using a fork, gently mash the avocados. Aim for a chunky consistency, not a completely smooth purée—those little bits of whole avocado add a wonderful texture.
- Add the Aromatics and Seasoning: To the mashed avocado, add the finely diced red onion, the finely chopped cilantro, the lime juice, garlic powder, salt, and black pepper.
- Combine the Salad: Gently stir everything together until it’s just combined. The lime juice will not only add a zesty flavor but also help prevent the avocado from browning too quickly.
- Fold in the Tomatoes: Add the quartered cherry tomatoes to the bowl. Use a spatula or spoon to gently fold them into the avocado mixture. Be careful not to crush the tomatoes; you want them to remain juicy and intact.
- Taste and Adjust: At this point, taste the salad. Does it need more salt? A bigger squeeze of lime? A little more pepper? Adjust the seasonings to your personal preference. If you’re adding chickpeas for a protein boost, fold them in now.
- Warm the Tortillas (Optional but Recommended): For a more pliable and flavorful wrap, warm your tortillas. You can do this by heating them one at a time in a dry skillet over medium heat for about 20-30 seconds per side, or by wrapping them in a damp paper towel and microwaving for 30 seconds.
- Assemble the Power Wrap: Lay a warm tortilla on a flat surface. Layer your ingredients in the center, leaving a 2-3 inch border around the edges.
- Start with a bed of leafy greens (about ½ cup of spinach or arugula). This creates a barrier that helps prevent the tortilla from getting soggy.
- If you’re using quinoa, spoon a layer of it over the greens.
- Spoon a generous quarter of the Avocado Tomato Salad mixture on top of the greens.
- Wrap It Up: To wrap, fold in the two sides of the tortilla first. Then, take the bottom edge (the one closest to you) and pull it up and over the filling, tucking it in tightly. Continue to roll it forward until you have a secure wrap.
- Serve Immediately: For the best experience, serve the wraps immediately while the flavors are at their peak.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450