- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 190 kcal
Quick summary
“This avocado and tomato wrap delivers immediate freshness and richness of good fats in a practical assembly that doesn't go to the fire. The creamy avocado pulp seasoned with lemon replaces heavy sauces, combining harmoniously with salads and tortillas.”
What you need to know
- Mashed ripe avocado with lemon juice acts as a velvety base cream and prevents rapid oxidation of the pulp.
- Fresh diced tomatoes and thinly sliced red onion offer acidity and crunch that balance the fat of the avocado.
- Immediate consumption after assembly preserves the integrity of the tortilla without the salad liquids making it soggy.
Ingredients
Main
- 2 flour tortillas
- 1 abacate maduro
- 2 medium tomatoes
- 1/4 of red onion
- Lettuce leaves to taste
- Juice of 1 lemon
- Salt and black pepper to taste
Instructions
Principal
- Start by cutting the avocado in half, removing the pit and the pulp with a spoon.
- Place the avocado pulp in a bowl and mash it with a fork.
- Add the lemon juice, salt and black pepper to the mashed avocado, mixing well.
- Cut the tomatoes into cubes and the red onion into thin strips.
- On a tortilla, spread a generous layer of the avocado mixture.
- Add the tomatoes and onion on top.
- Finish with the lettuce leaves, as desired.
- Roll the tortilla, folding the ends to close the wrap.
- Cut in half and serve immediately.
Chef's tips
- Choose a ripe but firm avocado, whose skin yields slightly to finger pressure without having hollow parts.
- Remove the seeds from the tomatoes before dicing to avoid transferring excess water to the tortilla surface.
- Leave the chopped red onion immersed in ice water for 5 minutes before using to soften the characteristic sting.
Variations
- Touch of cilantro: add 1 tablespoon of chopped fresh cilantro to the mashed avocado for a Mexican guacamole-style profile.
- Extra protein: add shredded grilled chicken strips, chopped boiled egg, or cubed white cheese to the filling.
- Mild pepper: incorporate a pinch of freshly ground black pepper or thin slices of seedless dedo-de-moça pepper.
Substitutions
- The common butter avocado can be replaced by avocado type, resulting in an even denser and firmer texture.
- Traditional wheat tortillas can be swapped for whole wheat tortillas, thin flatbread, or raw collard green leaves.
- Tahiti lemon juice can be substituted with Sicilian lemon juice or good-quality apple cider vinegar.
How to store
The wrap must be assembled and consumed immediately, as the avocado oxidizes and darkens and the tomatoes release liquid. If there is seasoned avocado left over, store it in a sealed container with the pit and covered with plastic wrap pressed against the pulp for up to 24 hours.
Can it be frozen?
Do not freeze this preparation; raw avocado, fresh tomatoes, and lettuce leaves lose their structural consistency completely and release excess water when thawed.
What to serve with
Pairs very well with crispy corn chips like totopos, cold vegetable soup like gazpacho, or grain salad. To drink, pair with natural pineapple juice with mint, Swiss lemonade, or iced white tea.
Frequently asked questions
How to prevent the avocado from turning dark after being mashed?
The acidity of the lemon juice incorporated immediately into the pulp prevents natural enzymatic oxidation, maintaining the vivid green color.
How to close the wrap tightly so it doesn't leak?
Fold two opposite sides of the tortilla inward over the filling and roll from bottom to top, maintaining even pressure with your hands.
What is the ideal type of tomato so the wrap doesn't get soggy?
Roma tomatoes or grape tomatoes are the driest and firmest, accumulating less liquid compared to Débora or persimmon tomatoes.
Can I use ready-made guacamole to assemble this wrap?
Yes, using ready-made guacamole speeds up assembly even more and adds traditional seasonings directly to the flour tortilla.
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