Beef Avocado Wraps Food

ROAST BEEF AND BACON WRAP WITH SPICY CHILI LIME MAYO

Steps:

• In small bowl, combine mayonnaise, lime juice, chili powder, cayenne and salt. Set aside.
• Spread 1/4 of the mayonnaise mixture over bottom half of each tortilla within 1 inch from edges. Divide roast beef, bacon, avocado, lettuce and onion evenly over bottom half of tortillas. Tuck in sides of tortillas; roll up tightly to enclose filling. Cut in half to serve.

MEXICAN SHREDDED BEEF WRAPS

Steps:

• Place onion, jalapeno and garlic in a 4-qt. slow cooker. Sprinkle roast with salt and pepper; place over vegetables. In a small bowl, mix tomato sauce, lime juice, chili powder, cumin and cayenne; pour over roast., Cook, covered, on low 6-8 hours or until meat is tender. Remove roast; cool slightly. Shred meat with 2 forks; return to slow cooker. Serve beef on tortillas with toppings of your choice.

BEEF & AVOCADO WRAPS

Steps:

• Preheat oven to 325°F
• Mix the cream cheese, cumin, garlic & chili flakes in a bowl until well blended.
• In a skillet, brown beef pieces until warm.
• Divide the following between each tortilla, layering in this order; spread a thin layer of the cream cheese mixture. Then place a lettuce leaf on each tortilla & top with beef. Sprinkle with avocado, tomatoes & cheese (reserve some for top of wrap).
• Starting at one end, gently roll up each tortilla into a tight tube.
• Grate remaining cheese on top of wraps.
• Cook about 15 min till cheese is melted & wrap is heated.

LIME, AVOCADO AND BEEF WRAPS

Steps:

• Zest the lime. Combine with sour cream, cilantro, cayenne and black pepper.
• Peel and halve avocado. Slice thinly and place in small bowl. Squeeze lime juice over avocado slices and toss gently to coat. Pour off lime juice into sour cream mixture and combine.
• Lay each wrap out flat; evenly distribute ingredients between each wrap in the following order: sour cream mixture, flat iron steak slices, onion, spinach and avocado. Roll each wrap and slice diagonally in half.

AVOCADO BEEF WRAPS AND POTATO, AVOCADO SALAD

Steps:

• In a medium bowl, combine red wine vinegar, shallot, and jalapeno. In a slow stream add olive oil, whisking to combine. Season with salt and pepper.
• Preheat oven to 375.
• Place green onions on a sheet of tinfoil and drizzle with olive oil, salt and pepper. Wrap package into a bundle and bake in preheated oven for 15-20 minutes, or until tender. Coarsely chop onions.
• Place bacon on a rack set over a rimmed baking sheet. Bake in preheated oven 15 minutes, or until crisp and golden. Transfer to a paper-towel-lined plate to drain. Let cool, then cut into 1/2-inch pieces. Reserve.
• Season steaks with salt and pepper. In a large cast iron skillet, over medium high heat, sear meat 2-3 minutes per side or until medium rare. Cut meat into bite size pieces.
• To assemble, toss green onions, beef, tomatoes, avocado each with 1 tsp of prepared dressing and season with salt in separate bowls.
• Take 1 lettuce leaf and fill with onions, bacon, beef, eggs, tomatoes, grilled guacamole and blue cheese. Repeat with remaining lettuce and filling ingredients for a total of approximately 12 wraps.
• Slice potatoes in half.
• In a large bowl, mix potatoes, hearts of palm and avocado. Add dressing and toss to combine
• Preheat grill. Brush avocado with 1 tbsp avocado oil. Grill avocado 1-2 minutes per side, or until lightly charred. Let cool and cut into chunks.
• In a small bowl, mash avocado with fork. Add remaining 3 tbsp avocado oil, lime juice hot sauce, and sugar. Season to taste with salt and pepper.

CHICKEN-AVOCADO SANDWICH WRAP

Steps:

• Peel avocados, and mash in a small bowl; stir in mayonnaise and remaining ingredients.
• Cover and chill.
• Whisk together first 6 ingredients.
• Place chicken breasts in a heavy-duty zip-top plastic bag; pour half of vinegar mixture over chicken.
• Place bell pepper, onion, and avocado in a heavy-duty zip-top plastic bag; pour remaining vinegar mixture over vegetables.
• Seal bags, and chill at least 1 hour, tossing occasionally.
• Remove chicken and vegetables from marinades, discarding marinades.
• Grill chicken and vegetables, covered with grill lid, over medium-high heat (350* to 400*F/ 175* to 205*C) 20 minutes or until chicken is done, turning once.
• Remove vegetables from grill when done.
• Cool; cut chicken and vegetables into strips.
• Spread tortillas with Avocado Mayonnaise.
• Place chicken and vegetables on tortillas; roll up.
• Cut in half diagonally.

BLACK BEAN AND AVOCADO WRAP

Steps:

• In a medium bowl mix together avocado, beans, tomato, salsa, cumin, and cilantro.
• In the middle of tortilla place about a half cup of filling (depending on size of tortilla you are using), top with cheese, and spinach.
• Roll up and enjoy.

AVOCADO WRAPS

Steps:

• DRESSING: Place ingredients in food processor. Process until smooth. Reserve.
• FILLING: Combine salad greens, cheese and red onion. Toss with reserved dressing.
• ASSEMBLY: Place tortillas on flat surface. If using roasted turkey, place 2 slices on each tortilla. Divide salad mixture between 4 tortillas and place on top of turkey. Place 2 slices of avocdo on top of each one. Roll up tortillas, slice in half and serve.

CHICKPEA AND VEGGIE AVOCADO WRAP RECIPE BY TASTY

Steps:

• In a medium bowl, slightly mash the chickpeas with the back of a fork.
• Mix in the parsley, chives, basil, Sriracha, Dijon mustard, tahini, Sabra hummus, lemon juice, celery, shallot, smoked paprika, salt, and pepper using a large spoon.
• Evenly divide the mixture onto the three flour tortillas and top with avocado and baby spinach. Roll the tortilla up, slice on the bias.
• Enjoy!

BEEF AND AVOCADO WRAPS

Steps:

• Sautee garlic, peppers and steak until steak is cooked. Let stand for 5 minutes before thinly slicing against the grain. Toss with cooked tomato-pepper sauce.
• Spread mashed avocado on tortillas. Top with beef, lettuce, cheese, and rice. Roll up tightly.

ROAST BEEF, CUCUMBER, AND AVOCADO WRAP

Steps:

• Toss avocado with lime juice and 1/4 tsp salt in a small bowl.
• Cover tortillas with roast beef, sprinkle with remaining salt.
• Top with lettuce, cucumber, and avocado down the center of each tortilla.
• Add cilantro leaves, then drizzle 1 tbsp green pepper sauce over each.
• Fold in sides and roll up.