South Florida Avocado Summer Wrap Food

FLORIDA AVOCADO SUMMER WRAP

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.

HAM, SWISS & AVOCADO WRAP

Steps:

• Place 1 tortilla on plate.
• Layer ham, swiss cheese and avocado slices on tortilla.
• Fold in sides of each wrap; roll up. Cut each in half.
• Serve immediatly, or wrap each sandwich in plastic wrap and refrigerate until serving, up to 24 hours.

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.

SOUTH FLORIDA AVOCADO SUMMER WRAP

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!