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Wraps: Smoked Turkey, Salsa, & Guacamole Wrap

Source of Recipe

Ellen Brown


List of Ingredients

Eight-inch flour tortillas
3 ripe avocados
1/2 small red onion, peeled and finely diced
1 or 2 jalapeno chiles, seeds and ribs removed,finely diced
5 plum tomatoes,cored, seeded, and diced
1/4 cup chopped fresh cilantro leaves
1 tablespoon freshly squeezed lime juice
Salt
1 small jicama
6 large romaine or Boston lettus leaves
1 1/2 pounds smoked turkey, thinly sliced
1/2 cup tomato salsa



Recipe

1. Cut the avocados in half, and discard the pits. Spoon the flesh into a heavy resealable plastic bag. Extract as much air as posible from the bag, and close the bag. Mash the avocados by squeezing the bag with your hands, or place the bag on the kitchen counter and mash them with the blunt side of a meat mallet. Open the bag, add the onion, chiles, half the tomatoes, cilantro, lime juice, and salt to taste. Reseal the bag and combine the mixture with your hands. Set aside.

2. Using a sharp paring knife, remove the outer brown peel from the jicama, and then remove the inner fibrous peel. Cut the jicama into 1/2-inch thick slices, and then cut each slice into 1/2-inch strips.

3. Place a lettuce leaf on one edge of each wrapper, leaving a 1 1/2-inch margin on both sides. Place a few slices of turkey on top of the lettuce, and then top the turkey with jicama, the remaining tomatoes, guacamole, and salsa. Repeat the layering with turkey, quacamole, and salsa, then tuck in the sides to enclose the filling, and roll the wrappers firmly but gently, beginning with the filled edge. Cut in half on the diagonal and serve immediately.