Avocado & Cheddar Wrap Recipe

1. warm tortillas (optional)

Lightly warm each flour tortilla in a dry skillet over medium heat for about 20–30 seconds per side until pliable, or microwave one tortilla at a time for 10–12 seconds. If desired, brush skillet with the optional 1 tsp olive oil before warming to get a slightly toasty flavor.

2. Spread about 2 tablespoons of hummus evenly over the center of each warmed tortilla, leaving a 1-inch border around the edge to make rolling easier.

3. prepare avocado

Halve, pit, and scoop the avocado into a bowl. Mash lightly with a fork until mostly smooth with a few small chunks. Stir in 1 teaspoon lemon juice, 1/8 teaspoon black pepper, and 1/8 teaspoon salt to taste to keep color and add flavor.

4. slice tomato & onion

Slice the tomato into 1/4-inch rounds or thin wedges. Thinly slice the 1/4 red onion into half-moons. If onion is strong, rinse slices briefly under cold water and drain.

5. Have the lettuce leaves ready (washed and dried) and measure the shredded carrot into a cup for easy assembly.

6. Assemble each wrap: on top of the hummus layer place 2 lettuce leaves (for structure), then spread half of the mashed avocado (about 1/2 avocado worth) in a line down the center of each tortilla.

7. Top the avocado with shredded carrot (about 1/2 cup per wrap), 2–3 tomato slices, a few thin onion slices, and about 1.5 tablespoons shredded cheddar per wrap. Sprinkle a tiny pinch (a scant 1/8 tsp) of salt and pepper over the tomato and avocado if desired.

8. Fold the sides of the tortilla in slightly, then roll tightly from the bottom edge up to enclose the filling. Tuck in the ends as you roll to create a neat seam.

9. If you prefer a warm, slightly melted cheese, place assembled wraps seam-side down in a skillet over medium-low heat for 1–2 minutes per side until the cheese softens and the tortilla is lightly golden. Otherwise serve immediately.