By home cook Sharmini Jayawardena
Leaf goes Mexicana 🇲🇽 with tortilla wraps, (burritos), ole vegetarian and guacamole 🥑 with nachos! Super 👍🏽 delicious 😋 🤤
Recipe for guacamole here.
How to keep your guacamole from browning here.
My tortilla wraps with vegetable filling.
6 tortilla wraps either plain or whole meal (Store bought)
2 medium tomatoes
1/2 red bell pepper. You can use purple, yellow, white or green, or a combo.
1/2 big cucumber
1/2 medium onion
1 Serrano chili
A handful of cilantro leaves
The juice of 1 key lime
Some crumbled Ranchero cheese, (queso fresco), optional.
1.Chop all ingredients up to medium onion 🧅 in to small cubes. Mix well.
To drain the cucumber 🥒 of excess water ⬇️
2.Chop the Serrano chili 🌶 fine and mix in with the chopped ingredients.
3.Chop the cilantro leaves and add to the mix.
To assemble the wraps –
1.Warm each tortilla wrap in a skillet. Do not warm for too long or it will lose its flexibility.
2.Place on a plate one at a time and spread with sriracha sauce and tomato 🍅 sauce.
3.Apply a layer of mashed boiled and tempered chick peas over the wrap.
4.Spread a generous amount of the chopped and mixed ingredients over the chick pea layer.
5.Sprinkle with 1 teaspoon each of lime juice and sugar. Add salt to taste.
6.Sprinkle with the cheese.
7.Now roll the wrap over and place it on a plate. Continue this process until you finish wrapping the 6 tortilla wraps.
8.Serve along with a guacamole dip and a good bowl of nacho corn chips.
You are good to go!
Since my table is covered with a real poncho, if you already guessed, I got searching on Mexican attire and came up with this great 👍 link on it.