About:

I love how easy Mexican food is to prepare and it’s a joy to make because I know my family is going to love it.   These tortillas are going to be perfect for some quick quesadillas or wraps. I used avocado which gives flavour and soft texture to the tortillas. Homemade tortillas are super easy, can make them ahead and cover with foil to avoid the dryness.

I stuffed these tortillas with fresh salads and beans. These wraps are a great healthy and delicious way to enjoy nutritious beans and fresh salad.

Yields-8 tortillas
Preparation time-15 minutes
Cooking time-25 minutes
Waiting time-20 minutes

Ingredients:

• Whole wheat flour- 2 cups
• Avocado-2 medium
• Roasted cumin powder-1 tsp
• Garlic paste-1 tsp
• Lemon juice-2 tsp
• Salt- to taste
• Olive oil-2 tsp

For filling:

• Cooked red kidney beans-1/2cup
• Chopped red onion-1medium
• Chopped tomatoes-1medium (scoop out the inner seeds)
• Chopped green bell peppers-1/2
• Chopped orange bell pepper-1/2
• Chopped yellow pepper-1/2
• Chopped cucumber-1/2cup (seeds removed)
• Salt- to taste
• Balsamic vinegar-2tbsp
• Olive oil-2tbsp
• Thyme walnut yogurt spread- as required (recipe link)
• Crushed black pepper-to taste

Procedure:

For tortillas:

• Cut avocado in half, remove the pits and scoop the flesh out of their shells into a large bowls.
• Mash avocados using a potato masher , add lemon juice, cuin powder, garlic paste, salt and mix well.
• Add whole wheat flour to the avocado paste and knead into a smooth dough (add water if desired to knead the dough)
• Smear olive oil on top of the dough wrap and let the dough rest for 15-20 minutes.
• Then divide the dough to 8 portions balls.
• Roll each dough balls in dry flour and roll it to 6-7 inch circles as big desired (sprinkle some extra flour if the dough sticks while rolling)
• Cook the rolled tortillas in a skillet over medium-high heat for about 1-2minutes each side or until puffed and lightly browned.
• Remove to a plate and cover with kitchen towel/napkin to keep warm.

For stuffing:

• Combine all the ingredients mentioned in a except for the thyme-walnut spread in a bowl and toss well until combined.

For wraps:

• Place tortilla on a plate/counter and place some lettuce leaf if desired.
• Top with the bean salad dressing and finally top with 1-2tablespoon of thyme-walnut spread and turn in each end and roll up the sides to wrap tortillas.
• Repeat with remaining tortillas and serve immediately.

Thyme Walnut spread (Recipe link)

Note:

• Vegetables and spices can be personalised as per the taste.