Guacamole Wrap

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I wonder how many posts I have written with the word guacamole in it?  I must search the site one day to see…or maybe not, lest I discover I am an guacamole addict.  Oh wait, I already am.

Well then, now that we have confirmed that I am indeed a guacamole addict, let’s get this blog post over with.

I came back from grocery shopping yesterday morning and was famished.  So I grabbed an acovado, a wrap, some leaf lettuce and the bowl of leftover salsa from Tuesday’s dinner of fish tacos (which is one of hubby’s favs).  The salsa is a snap to put together and is a perfect condiment to the fish tacos.  So I figured I would combine the leftovers with a mashed avocado and heap it on top of lettuce and chopped cucumber.

What a winning combination.  As I was famished, it certainly didn’t last long.  Time to keep a bowl of this salsa on hand in the fridge for further famishness (is that a word?).

DSC04134Ingredients

One, large 10″ whole wheat wrap
One large leaf of red leaf lettuce (bibb lettuce would also do nicely)
One avocado, flesh scooped out and mashed (keep skins and pits for another use in freezer, more on that later)
1/2 fish taco salsa (recipe below)
1/2 cup chopped cucumber
Cilantro for garnish

Directions

Place lettuce in middle of wrap, top with chopped cucumber and avocado/salsa mix.  Roll up and dive in.  Lament you only made one.

Fish Taco Salsa

1/3 cup finely diced red bell pepper
1/3 cup finely diced green bell pepper
1/3 cup finely diced red onion
1/3 cup finely diced radish (or use jicama if you can find it)
juice from one lime

Mix all of the above in a small bowl, cover and let sit in fridge for at least 4 hours.

Try it and let me know how you like it!

Deborah

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4 thoughts on “Guacamole Wrap

  1. Your salsa only has sweet peppers? Nothing with heat? And I’m curious on your fish tacos do you make any kind of cream sauce for them? Back to this…. That wrap would be gone in a matter of moments, said the girl eating a Caesar salad and reading this post.

    • Hola chica – I would put diced jalapeno in salsa, but hubby doesn’t like them (not the heat, it’s the texture apparently he doesn’t like). The ‘sauce’ I make for the fish tacos is mayo (Hellman’s) with lime juice and chipotle chile powder (or use a diced chipotle chile pepper).

      Next time we have fish tacos, I will do a blog post on them. Hope your Caesar was better than implied ;)

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