If you’re in the mood for something that’s as tasty as it is nourishing, this Avocado Tortilla Wrap using the viral folding method is the one. The chipotle cashew cream adds a delightful smokiness, while the fresh salsa brings a pop of freshness that’s simply irresistible. It’s a lunch that you’ll not only enjoy but also feel good about eating. It’s super easy to put together and one we love to make on repeat for a quick lunch or snack!
Why This Recipe Works
- Meal Prep Friendly: Make it in advance and enjoy a hassle-free lunch.
- Nutrient-rich: Loaded with vitamins from fresh veggies and herbs.
- Flavorful: The chipotle cashew cream and fresh salsa elevate this wrap to a gourmet level.
Avocado Tortilla Wrap Ingredients
- Cashews: Provides creaminess to the sauce. Substitute with almonds if needed.
- Chipotle in Adobo: Adds a smoky flavor. You can use smoked paprika as an alternative.
- Nutritional Yeast: For a cheesy flavor without dairy.
- Coriander: Fresh only for this one. Parsley would work too.
- Wholemeal Wrap: For a source of whole grains. Opt for gluten-free wraps if you have an intolerance.
Step-by-Step Instructions
First, we prep the main elements of the wrap. Blend the Cream: Combine cashews, soy milk, nutritional yeast, and chipotle for a creamy, smoky sauce. Prepare the Salsa: Mix coriander, lime juice, tomato, and red onion for a fresh salsa.
Next, we prepare the wrap by cutting a small incision for easier folding. Add the main elements, each in a separate quadrant. Fold the wrap into a triangle shape by folding each quadrant over itself. Then grill on a pan for a crispy finish and cut with a breadknife to enjoy!
FAQ
- Can I make it vegan?: Absolutely, just ensure your wraps are vegan.
- How long does it keep?: Up to 3 days in the fridge.
- Can I freeze it?: Not recommended due to the fresh ingredients.
Variations and Tips
- Add Protein: Tofu or tempeh can be added for extra protein.
- Spice It Up: Add some jalapeños or hot sauce if you like it spicy.
- Make it gluten-free: Use gluten-free wraps.
Avocado Tortilla Wrap
Equipment
Ingredients
- 2 wholegrain wraps
- ½ avocado
- 1 cup (172 g) cooked black beans - mashed
- 1 cup (30 g) baby spinach
Cashew Cream
- ¼ cup (32.25 g) cashews
- ½ cup (118.29 ml) soy milk
- 1 tbsp chipotle in adobo sauce
- 1 tbsp nutritional yeast
Salsa
- ¼ cup (4 g) fresh cilantro - chopped
- ½ cup (74.5 g) chopped tomatoes
- ½ tbsp (0.5 tbsp) lime juice
- 1 tbsp red onions - finely diced
Instructions
- Blend the cashews, soy milk, nutritional yeast, and chipotle in adobo in a blender until smooth to make the cashew cream.
- In a separate bowl, combine the diced coriander, lime juice, chopped tomato, and diced red onion to create a fresh salsa.
- Cut a small incision in the middle of the bottom side of the wholemeal wrap, going halfway up.
- Place the diced avocado, fresh salsa, mashed black beans, and cashew cream on the respective quadrants of the wrap. Top with baby spinach.
- Fold the wrap onto itself starting from the incision. Grill for 2 minutes on each side until crispy. Enjoy your nutritious Avocado Tortilla Wrap!
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I was just looking for a quick lunch recipe to get me through the day and decided to give this a try and wow it didn’t disappoint, all the flavours complement each other so deliciously and kept me full for hours! My cashew cream was a bit runnier than intended but I just used it as a dipping sauce which worked out perfectly. Every single one of your recipes I’ve tried have been bursting with flavour and so well-balanced, it’s really made eating vegan so enjoyable thank you!
Hi Zigi, thank you so much for your lovely review. I’m so happy that you’ve been loving the recipes, and to hear that its helpful 🥰 Have a lovely day! Can’t wait to hear what you try next!