Roasted Red Pepper and Avocado Wrap
In my experience, wraps can go either way: sometimes they completely hit the spot, and other times they’re just boring fuel. This one always falls into the former category. Besides the fact that the colors of the food make it pretty (I know that sounds lame, but it’s true), the red pepper and avocado are an awesome combination of flavors and textures. It’s a little time-consuming to roast the pepper, but it’s so delicious that you’ll be glad you did it. Plus, you only need half of the pepper for each wrap, so you can store the other half to make another wrap in a jiff within the next few days.
Recipe information
Yield
serves 1
Ingredients
Preparation
Step 1
Roast the bell pepper by placing the whole pepper directly on the gas stove burner (if you have an electric stove, do this under the broiler) and cook, turning occasionally, for 10 to 15 minutes, or until it is almost completely black on all sides. Pick it up with some tongs or a fork, place it in a bowl, cover the bowl tightly with plastic wrap, and let it stand for 10 minutes. (The steam will loosen the skin and make it easy to peel off.) Scrape the blackened skin off the pepper with your fingers and discard it, along with the stem and seeds. Cut the pepper into 4 lengthwise strips.
Step 2
Beginning at the larger end of the avocado half, slide a spoon between the skin and flesh and gently scoop out the flesh in one whole piece. Cut it into 8 slices. Lay the tortilla flat and spread with the mustard. Place the cheese in the center of the tortilla and top with 2 of the bell pepper strips. Place the avocado slices over the bell pepper and arrange a layer of spinach leaves over the avocado. Fold up the bottom edge of the tortilla, then fold in both sides to form the wrap.
bargain shopper
Step 3
Depending on when you buy them, red bell peppers can cost a few dollars each at their regular price. I buy them when they are in season (summertime) or when they go on sale, and roast and peel a bunch of them at one time. Then I cut them into strips and freeze them in an airtight container with wax paper between the layers of peppers. They’ll keep for several months, so you can just take them out as you need them.
