Food 2.0: Turkey-Avocado-Carrot Wrap

The second post from Food 2.0 is a quick and easy wrap that I made after a long day of studying. Prep time was only 10 minutes, and I jazzed up the recipe with some pickled guindilla peppers (similar flavor to banana peppers), alfalfa sprouts, and a hot sauce-sour cream dipping sauce. The wrap was light and savory with avocado mixed with lemon providing the bulk of the flavor.

Turkey-Avocado-Carrot Wrap

1 soft flour tortilla (wheat or white)
1 whole avocado
1 tbs of lemon juice
1 slice Monterrey jack or pepper jack cheese
1 thick slice or two thin slices of turkey
1 small carrot sliced or shredded
1 or 2 Guindilla peppers, sliced
2 tbs sour cream
1 tsp hot sauce (ie Frank's hot sauce)



Lay the tortilla out on a cutting board. Scoop out the avocado flesh mix it with the lemon juice then spread it onto the tortilla. Top the avocado with the turkey and cheese. Slice the peppers and carrot and sprinkle on top. Add salt and pepper to taste. Place the alfalfa sprouts on top as the final touch. Food 2.0 describes the wrapping as follows: Approach wrapping the tortilla as if it were a clock. Begin to wrap from six o'clock, continuing to wrap until the tortilla has come full circle and now resembles a cone shape.

I have always admired the Pita Pit and Chipotle wrap-artists for their expert wrapping. Perhaps wrapping is not my forte because the previous method did not work for me. Anyway I wrapped the tortilla in a simple cylinder shape, tucking the far end of the tortilla in tightly and rolling it up. Spike the wrap with a toothpick to keep it together.

To make the sauce, mix the sour cream and hot sauce together in a small cup. Dip the wrap in the sauce and enjoy.