Avocado Burrito
- Minutes to Prepare:
- Number of Servings: 1
Ingredients
1 Avorado Sprouted Wheat Tortilla-Burrito size3 Tbs Hummus Dip2 oz or 8 Tbs chopped onion1 small tomato(2-2.5" diameter)cut in 6 sections2 Tbs fresh sweet red pepper1.5 tsp Bragg Liquid Aminos soy Protein1/4 Avocado cut in bite size pieces1 tsp lemon juice1 Tbs Flax Seed Oil1/4 tsp granulated garlic1/4 tsp The Spice Hunter's Salt Free The Zip Mild Blend
Spread Hummus on one side of tortilla, then in lower half of spread tortilla side layer onion, tomato, red bell pepper, Liquid Aminos, avocado, lemon juice, flax seed oil, sprinkle evenly over all with granulated garlic, and finally sprinkle The Zip. Fold over the right or left side of tortilla vertically to the neat horizontal row of ingredients then turn the other side vertical to the horizontal row. Start at the bottom of the two vertical rows and roll up burrito style. I put a seran wrap around the rolled finished burrito so my husband can open one end and the other catches the juices. You could use foil or wax paper but the wax paper has proven not to work as well. It's up to your preference. It will keep in the fridge or a cooler for three or four hours.
Serving Size: 1 Vegetarian Avocado Burrito Sandwich
Serving Size: 1 Vegetarian Avocado Burrito Sandwich
Nutritional Info Amount Per Serving
- Calories: 518.0
- Total Fat: 27.5 g
- Cholesterol: 0.0 mg
- Sodium: 567.3 mg
- Total Carbs: 60.6 g
- Dietary Fiber: 12.7 g
- Protein: 13.5 g
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