
Guacamole recipes abound and it’s always great when you find one that really works for you. I’ve tweaked mine over the years and am rather pleased with the result, as are most people who try it. Depending on my mood, I will also add tomato to it, but I find this tastes great either way. If I can afford it, I try to serve it with things like my Spicy Shrimp Quesadillas to make the most of the condiments that can go with that dish, especially if I have friends over. Generally speaking, though, I could eat guacamole everyday if I could afford the avocados; I love it that much. Alas, that is not the case, so I try to make the most of it when I do have it. As fun as it is to do the traditional “dip” method of consumption, I do like to play with my guacamole options, and I’ve used it in a number of non-traditional ways in the past. One of my favorite ways to use it is as a spread on sandwiches and wraps. A lot of folks do this with regular mashed avocado, which is very tasty; I just feel that using guacamole takes things a step further in the flavor department.
Chicken & Guacamole Wraps (makes about 4 wraps; total cost per wrap: $2.25)
1 c cooked, sliced chicken (breast or thigh meat, whichever you prefer)
4 large slices of lavash bread (or 4 flour tortillas)
1 tomato, cut into wedges
1 c baby spring mix or chopped lettuce
Guacamole
2 large ripe avocados
½ medium red onion, finely diced
1 serrano pepper, seeded & deveined and finely chopped
1 T finely chopped cilantro (leaves and stems)
2 T diced tomato (optional)
Juice of 2 key limes (the secret ingredient, though you can also use regular limes)
¼ t sea salt
First, prepare the guacamole. Cut the avocados in half, remove the seed, and gently scoop out the avocado flesh. In a medium bowl, combine the avocado, diced onion chopped Serrano pepper, chopped cilantro, key lime juice and salt, and mash together with a fork. Check for flavor and adjust the lime juice and sea salt accordingly.
Place the lavash bread or tortilla on a plate and add two heaping tablespoons of guacamole. Using a small spatula spread the guacamole around evenly, not quite to the edge. Add a small handful of greens or lettuce then top with a generous handful of chicken and about 3 wedges of tomato. Carefully roll everything together as tightly as possible. Cut into individual slices or into two large halves, serve with tomato slices and extra guacamole if desired, and enjoy!
yum! i'm definitely trying this soon
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