No need to turn on the stove for this quick meal of Tex-Mex Avocado Wrap with Red Bean Salad. Tomato salsa, avocado and sliced cooked smoked turkey wrapped in a flour tortilla create a simple dinner.
The secret to a good wrap is to moisten the tortilla with a spread or oil.
For this recipe, I sprayed the tortillas with olive oil spray. The spray adds flavor without too much fat. Flavored tortillas would be perfect for this recipe.
Tex-Mex Avocado Wrap
Makes 2 servings
4 6-inch flour tortillas
Olive oil spray
6 ounces sliced cooked smoked turkey breast
1/2 small ripe avocado (1/2 cup cubed)
1/2 cup tomato salsa, drained
Several lettuce leaves of iceberg lettuce
1. Spread tortillas on a work surface and spray with olive oil spray. Divide turkey among tortillas. Peel, seed and cube avocado; spoon over turkey.
2. Drain salsa and add. Place lettuce on top. Roll up the wraps and cut in half on the diagonal.
Per serving: 378 calories (29 percent from fat), 12.1 g fat (2.3 g saturated, 6.8 g monounsaturated), 54 mg cholesterol, 27.8 g protein, 39.2 g carbohydrates, 5.5 g fiber, 697 mg sodium.
Red Bean Salad
Makes 2 servings
1 tablespoon fresh lime juice
2 teaspoons olive oil
2 tablespoons diced red onion
1 1/2 cups rinsed and drained canned red kidney beans
Salt and freshly ground black pepper
Several iceberg lettuce leaves
Mix lime juice and olive oil together in a medium-size bowl. Add the onion and red beans. Add salt and pepper to taste. Toss well. Place lettuce on a serving plate and spoon beans and dressing on top.
Per serving: 211 calories (22 percent from fat), 5.2 g fat (0.8 g saturated, 3.7 g monounsaturated), no cholesterol, 10.5 g protein, 32.2 g carbohydrates, 11.1 g fiber, 300 mg sodium.
Article source: http://seattletimes.nwsource.com/html/foodwine/2015028470_web25avocadowrap.html?syndication=rss
