I call my Florida Avocado Summer Wrap the Bikini Wrap. Why? Because it has all the buttery avocado taste and texture I love with less fat than with a California (traditional) avocado - perfect for bikini season! Plus Florida avocados make me think of Florida, which makes me think of South Beach, Miami. Which makes me think of beach picnics. This wrap is perfect vegan beachside-picnic fare...
Florida Avocados. If you've never tasted a Florida avocado - do it! I'm sure you've seen them at the grocery store. They look like extra large, green/smooth-skinned avocados. Inside they are less dense in texture than a traditional avocado - and the taste is buttery, sweet, nutty and almost fruit-like in a zesty, tropical way. Learn more about Florida vs. Cali Avocados (including nutrition facts) and get my summer fun vegan wrap recipe...
Avocados: Florida vs. California (traditional)
Cali: bumpy blackish thick skin
Florida: thin, green, smooth skin
Cali: Small, about the size of a smashed baseball
Florida: Larger, about the size of a smashed softball
Cali: Dark yellowish green flesh
Florida: Light green to lime yellow flesh
Cali: 1 cup pureed - 384 calories, 35g fat, 5g saturated fat, 5g protein, 16g fiber
Florida: 1 cup pureed - 276 calories, 23g fat, 5g saturated fat, 5g protein, 13g fiber
Florida avocados have less fat (and less calories) than California avocados.
You can taste the difference too. Florida 'cados are lighter, and almost have a fluffy, velvety texture. Less dense.
I personally love both varieties, but it is fun to change it up once in a while. The soft, juicy Florida avocado shown here is perfect for a wrap. It hydrates the surrounding flavors and adds taste, texture and body. Less dense than a Cali avocado would be.
Florida Avocado Guac? I've tried Florida Avocado guacamole before and it is OK. But kinda mushy. Not really a fan. For guac, I stick with California avocados. But for summertime wraps like this one - I love the Florida avocado.
Wrap Flavors...Carrots, Tomatoes, Spicy Chipotle Spread, Lime and Maple...
Yellow Organic Tomatoes:
Florida Avocado Summer Wrap
vegan, makes 2 wraps
2 extra large wraps (any variety)
½ Florida Avocado, peeled and sliced into thick strips
1 medium yellow tomato, sliced thick (red works too)
1 small sweet onion, sliced
4 tablespoon lime juice (or lemon)
1 tablespoon apple cider vinegar (or more lime juice)
2 teaspoon maple syrup
6 tablespoon spicy bean or nut spread (see below)
1 cup shredded carrots
fresh ground black pepper
optional: pumpkin seeds
Spicy Bean/Nut Spread
*you can either use a spicy hummus from the store or make your own by blending beans and nuts with chipotle spices and salsa or harissa. Get creative, go easy with store-bought, or try my fave wrap dip/spread recipes here or here.
Directions:
1. Slice your avocado in half. Rub the extra half with lime juice, cover and stick in the fridge for later use. Or make 4 wraps and use the whole thing. Remove the pit and slice into long thick strips. Set aside in a bowl and coat in lime juice and a pinch of salt and pepper.
2. Slice your onion and tomato. Place in separate bowl and toss with the EVOO, maple syrup, splash of lime juice and apple cider vinegar (or more lime juice). Note, you can also use lemon juice if you'd prefer.
3. Grab your bean/nut spicy spread. See above recipe for options. I used a chipotle hummus dip mixed with a splash of lime juice to thin it out a bit.
4. Warm your tortillas in the oven until they are soft and pliable.
5. Spread a nice amount of your spread onto the wrap.
6. Add about 4 long slices of avocado, a few slices of tomato, onion, shredded carrots and a pinch of pepper. You can add an extra splash of the veggie marinade juices (maple/EVOO/lime) if you'd like. I actually whipped the extra marinade with a tablespoon of Vegenaise to make a wrap sauce on the side. Yum.
7. Carefully roll up your wrap and fold in a paper towel to make it easier to slice.
8. Serve! Sprinkle a few pumpkin seeds on top if you'd like.
Claire says
it also helps to have the little pit in it 🙂 I always save it when i make guacamole and throw it in the bowl with the leftover guac. I don't know why it works, but it does.
[email protected] says
newly vegan here....looks great!
John Zocco says
I turned vegetarian last June 4, 2012. Love this recipe. Thanks!
Allison says
This turned out delicious! Loved the dressing/marinade on the tomatoes and onions and the lime on the avocado! I used my fav. salsa and hummus, next time I'll try some chipotle spices and hummus! Thank you!!
Allison-Afarr1021 says
trying this tonight( and I live in Fl, how perfect) ! can't wait!
Aa says
soooo good..I'm eating it now & repinned on pinterest! ty!
Kathy Patalsky says
Thanks!
Ama says
love this!!! repinned on pinterest...so good! Thank you!
Imdancerd says
I just did a slight variation on this-FANTASTIC. Thanks for the recipe!
Kathy Patalsky says
If we are speaking gram per gram - You are right. It is about 35% less fat. It is a tad confusing, Lets say you eat 300g of a florida avocado (about 1 fruit) That will be about 31g of fat. Now compare that to eating 300g of a Cali avocado (about 2.2 total fruits) That would be about 47g of fat. So it works out to about 35%.
*BUT the way it works in my recipe is that the Florida avocado has a lot more water content than the Cali one. It's almost fluffier. It takes up more space in my wrap.
Compared: I would have to use about 3/4 of one whole Cali avocado per wrap, where here I only needed about 1/4 a Florida avocado per wrap. So really that is (if you go by the calorie tables listed on nutritiondata) About 7.75 g fat for the Florida wrap vs. 15.75 g for the Cali wrap. Thus, 50% less per wrap...