Friday, June 21, 2013

Fast Friday: Smashed avocado and chick pea wrap

(looks around nervously) I'm hesitant to even mention this in fear of jinxing things, but I must -- how about this weather, East Coast people?!

I cannot believe how lucky we've been over the past few weeks.  With the exception of a quick shower here and there, it's been absolutely incredible outside.  Look in the dictionary next to "perfect summer weather" and you'll see our forecast.  Low 80s and sunny with a gentle breeze.  Unreal dot com!

No A/C needed since it's been so pleasant with the windows open.  And, no A/C needed because this girl has managed to avoid turning on the oven.  That surely won't last because I've got a baking itch, but the accidental ban it has resulted in some pretty spectacular dishes so far.

I've made stove-top orzo two ways, a lick-the-bowl-clean balsamic blueberry sauce, and a garden fresh gnocchi dish I'll share with you next week.  I've had some help from our Griddler, but even that took a siesta for this next dish.  This is a true no cook, no heat necessary recipe that's perfect for hot summer nights, even hotter summer days, a lazy rainy day, or whenever you find yourself craving something cool and refreshing and so simple it will blow your mind good!

Smashed avocado and chick pea wraps!

Simple, super filling, healthy, and ready in under 10 minutes.  What more can you ask for?  Tasty?  Oh yeah, I've got you covered there, too.  I listed the servings as 3-4 because, well, it actually served just the two of us because we couldn't stop swiping samples of it from the bowl as I assembled our wraps.  It'd be great with chips or even on a grilled sandwich or toasted bagel in the morning.

With that time you save making lunch or dinner, you can enjoy a leisurely stroll to the local ice creamery.  Ahem.

(Vanilla and chocolate twist with rainbow sprinkles, if you were curious.)

Filling up on veggies makes me feel like I've paid it forward, you know?  Summertime only comes around once a year ;)

Happy first official day of summer and weekend!

Two years ago: Roasted red pepper, mushroom, and chicken sandwich
Three years ago: Breakfast egg sandwich

Smashed Avocado and Chick Pea Wrap
(an original recipe!)
-makes 3-4 wraps

1 (14 ounce) can chick peas, drained and rinsed
1 ripe avocado, pitted and skin removed
2 teaspoons apple cider vinegar (or lime juice)
Garlic powder
Ground black pepper
3-4 8-inch whole wheat tortillas
1 red bell pepper, seeded and sliced into strips
Baby carrots, cut into matchsticks
Baby spinach

In a bowl, mash together avocado, chick peas, and vinegar.  Season to taste with salt, garlic powder, and pepper.  Spread on tortilla, top with peppers and spinach, roll to close and secure with toothpick.  Enjoy!

*Avocado and chick pea mixture will keep, covered and refrigerated, for up to 3 days.


  1. Love this recipe, I think I put too much chick peas though, I should have added more lime juice, otherwise, yummy for the taste buds and filling for the tummy.

    Thank you so much for sharing.

    Kindly, Peggy

    1. So glad you enjoyed this, Peggy! I've made this a few times and tweaked the amount of lime juice and vinegar each time to get it just right. I take it as an excuse to do a bit of sampling to check for quality ;)