After discovering these avocado caprese wraps, I fell in love with how easy and delicious they were to make. Seriously, how could something that takes so little time be so quick to prepare? Once I’d made those wraps a few times, I thought I’d try to make them even healthier and adaptable.
So I threw in some salad leaves, spring onions, and other bits and pieces, and came up with a new, even more summery version of the original. Alas, with so many ingredients in the mix the avocado had to take a hit – but that doesn’t have to be the case with your wrap. The best thing about these is that they are so adaptable.
- Prep Time:10 minutes
- Cook Time:0 minutes
- Total Time:10 minutes
- Servings:2 servings
- 2 tortilla wraps
- 1/2 bag of salad leaves
- A few slices of mozzarella
- A handful cherry tomatoes
- 1/3 cucumber
- A few slices of chorizo (optional)
- 6 sun dried tomatoes (optional)
- 2 spring onions (optional)
- Olive oil
- Balsamic vinegar
- pinch Salt
Wash and cut all ingredients you want to use in your wrap (i.e. mozzarella, cherry tomatoes, cucumber, chorizo, sun dried tomatoes, spring onions). Set aside.
#SpoonTip: Salad tomatoes also work great if you don’t have cherry tomatoes.
Optional: Heat tortilla on light heat for a few seconds on each side to soften. Place on plate.
#SpoonTip: You can also soften them by putting them in the microwave for a few seconds.
Add a handful of salad leaves to your tortilla as the base.
#SpoonTip: Use pre-washed salad leaves to cut down on prep time.
Place previously cut ingredients on top of the salad leaves. Feel free to adjust which ingredients you use in your wrap according to your taste.
Drizzle some olive oil and balsamic vinegar over the top. Add a pinch of salt.
Wrap the tortilla by tucking in the bottom and then the sides. Secure with a toothpick for later, or enjoy it fresh.