Avocado Wrap

Avocado  Wrap

Photo by Debra C.

  • Prep Time


  • Total Time


  • Servings



  • 2

    extra large wraps (any variety)

  • ½

    Florida Avocado, peeled and sliced into thick strips

  • 1

    medium yellow tomato, sliced thick (red works too)

  • 1

    small sweet onion, sliced

  • 4

    Tbsp lime juice (or lemon)

  • 1

    Tbsp apple cider vinegar (or more lime juice)

  • 2

    tsp maple syrup

  • 6

    Tbsp spicy hummus

  • 1

    cup shredded carrots

  • fresh ground black pepper

  • optional: pumpkin seeds


1. 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. 2. 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. 3. Grab your hummus spicy spread. 4. Warm your tortillas in the oven until they are soft and pliable. 5. Spread a nice amount of your spread onto the wrap. 6. 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.


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