Main Contents
Recipe Description
I spent this Labor Day weekend hanging out with my mom, who came to visit me from San Jose. We had a great time taking walks through Midtown, finding random vintage vinyl & book deals, and of course, cooking and eating (I’ll do a full recap of my recent late summer restaurant forays – to celebrate my birthday, friends’ birthdays, etc. – in a later blog). She headed back to San Jose yesterday and I spent the rest of the day preparing to get back to the daily grind and blogging. After playing around with a new veggie pasta recipe that will be coming up in the next few days, I set about looking into my lunch options. I’ve been seriously craving chicken and avocado and figured I’d make a little wrap out of those and some lavash bread I’d been meaning to use. However, upon inspecting my avocado supply from this weekend’s farmers market, I found that they were all extremely ripe and definitely not in the slicing category anymore. Once again I scrapped the original wrap idea, but not the chicken and avocado part. When life gives you overripe avocados, you make guacamole, and I knew exactly how to put it all together.
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 every day 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.
Details Recipe Information
- Prepare: 10 Mins
- Cook: 15 Mins
- Difficult: Easy
- Serving: 4 wraps
- Cost per serving: $2.25
- Nutrition: for each serving
- Calories: 302.8
- Fat: 11g
- Cholesterol: 14.3mg
- Sodium: 419.1mg
- Potassium: 463.7mg
- Carbohydrates: 33.7g
- Protein: 11.1g
Ingredients
- 1 cup 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 cup baby spring mix or chopped lettuce
- Guacamole:
- 2 large ripe avocados
- 1/2 medium red onion, finely diced
- 1 serrano pepper, seeded & deveined and finely chopped
- 1 tbsp finely chopped cilantro (leaves and stems)
- 2 tbsp diced tomato (optional)
- Juice of 2 key limes (the secret ingredient, though you can also use regular limes)
- 1/4 tbsp sea salt
