Avocado Burrito

1 Avorado Sprouted Wheat Tortilla-Burrito size
3 Tbs Hummus Dip
2 oz or 8 Tbs chopped onion
1 small tomato(2-2.5" diameter)cut in 6 sections
2 Tbs fresh sweet red pepper
1.5 tsp Bragg Liquid Aminos soy Protein
1/4 Avocado cut in bite size pieces
1 tsp lemon juice
1 Tbs Flax Seed Oil
1/4 tsp granulated garlic
1/4 tsp The Spice Hunter's Salt Free The Zip Mild Blend

I put the saran wrapped burrito in a tupperware container with a napkin and a fork so if it gets soggy the saran can be removed and you can eat it out of the tup dish.

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