Florida Avocado Summer Wrap Recipes

Steps:

• In a small bowl, mash a fourth of the avocado with a fork; spread over tortillas. Layer with lettuce, tomato and remaining avocado. Sprinkle with cheese, garlic powder, salt and pepper; roll up. Serve immediately.

Steps:

• 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.
• 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.
• Grab your bean/nut spicy spread. See above recipe for options. I used a chipotle hummus dip mixed with a splash of lime juice to thin it out a bit.
• Warm your tortillas in the oven until they are soft and pliable.
• Spread a nice amount of your spread onto the wrap.
• 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.
• Carefully roll up your wrap and fold in a paper towel to make it easier to slice.
• Serve! Sprinkle a few pumpkin seeds on top if you'd like.

Steps:

• Slice avocado in half. Rub the extra half with lime juice, cover tightly with plastic wrap and place in the fridge for later use. 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.
• Slice the onion and tomato into thin slices. Place in separate bowl and toss with the extra virgin olive oil, maple syrup, splash of lemon juice and apple cider vinegar (or more lemon juice). Warm your tortillas in the oven until they are soft and pliable.
• Spread a nice amount of the hummus onto the wrap.
• 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/olive oil/lemon) if you'd like. You can add the mayo now(it's good mixed with a little of the veggie marinade juice or use the mayo/veggie juice mix as a dip for the wraps). Add alfalfa sprouts now if using(also good with lentil sprouts).
• Carefully roll up your wrap and fold in a paper towel to make it easier to slice.
• Serve!

Steps:

• Throw all the marinade ingredients in a lg. ziploc bag.
• Add the chicken and rub it around. Place in the fridge for about 2 hours.
• Grill chicken. After it is done, let sit for about 5 minutes, then chop.
• Boil 3 ears of corn for 20 minutes.
• While the corn is cooking make the sauce. Mix the yogurt, chives, lime juice, garlic, salt and pepper. Put in the fridge.
• Slice an avocado.
• When the corn is done, cut off the cob and mix with, scallions, butter, salt and pepper.
• Fry tortillas on each side in a large skillet until lightly browned.
• Assemble: tortilla, avocado slice, chicken, corn, cheese and yogurt sauce.

Steps:

• In a medium bowl, stir together the rice vinegar, 1 tablespoon lime juice, salt, and honey (or other sweetener). Add cabbage and carrots. Toss. Let sit for about 10 minutes.
• Meanwhile, make the dipping sauce. To a medium bowl, add the peanut butter, Tamari, 2 tablespoons lime juice, rice vinegar, honey (or other sweetener), and Sriracha. Stir with a whisk 1-2 minutes until creamy. Taste and add additional Sriracha if desired. Set aside.
• Slice your avocado and prep the mint, basil, and lettuce if you haven't already.
• Add about 1/2 inch of warm water to an 8-inch by 8-inch baking dish or a pie pan. Place one rice paper wrapper in the water and submerge. Let sit for about 1 minute, until soft.
• Carefully transfer the rice paper wrapper to your clean kitchen counter or cutting board. At this point, I like to put another rice paper wrapper in the water to soak while I'm assembling so it's ready to go when I'm done with the previous one. To assemble, place a couple of mint leaves in a short vertical line just left of center, then top with a couple of slices of avocado. Then, place 1/8 cup or so of the cabbage and carrots inside a lettuce leaf then place the veggies just right of center. Top with two or three of basil leaves.
• To roll, bring the right side of the wrapper toward the center, then fold the top and bottom in toward the middle. Finish by bringing the left side toward the center, pulling as tightly as you can without ripping. The rice paper should stick to itself and voila! A summer roll! Repeat until all 8 rolls are assembled.
• Cut rolls in half, if desired, and serve with the dipping sauce.