Giggling Gourmet's Spring-Summer Wrap Topped With Avocado Salsa and Tostones On the Side! Recipe

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Here's a dish I make for my wife when she get's home from a long day teaching little people the science's of the earth! It's a great spring-summer meal with a lot of fresh ingredients to power up our systems, enjoy!

Prep time:
Cook time:
Servings: 4


Cost per serving $3.17 view details
  • For Salsa:
  • 1 Avocado
  • 1/4 Cup Purple Onion Diced
  • 1/4 Cup Cucumber Peeled and Diced
  • 1 Small Sweet Red Pepper Diced
  • 1 Small Sweet Yellow Pepper Diced
  • 1 Small Sweet Orange Pepper Diced
  • 1 Plum Tomato Diced
  • 1 Tbs Fresh Chives Chopped
  • 1 Tbs Fresh Cilantro Chopped
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp Black pepper
  • 1 Tsp White Balsamic Vinegar
  • 1 Tsp Lime Juice
  • 1/4 Tsp Dried Oregano
  • 1/4 Tsp Dry Basil
  • For Wraps:
  • 4 Tomato Basil Sandwich Wrap Shells
  • 3/4 Lb Boneless Thin Cut Pork Chops Diced
  • 1 Can Black Beans Drained
  • 1/2 Cup Purple Onion Diced
  • 5 Cloves Garlic Diced
  • 1/4 Cup Goya White Cooking Wine
  • 1 Tbs White Vinegar
  • 1 Tbs Sofrito (see my sofrito recipe)
  • 1 Tbs Olive Oil
  • 1/2 Cup Pepper Jack Cheese Shredded
  • 1/4 Tsp Ground Cumin
  • 1/4 Tsp Adobo
  • 1/2 Tsp Sazon Con Azafran
  • 1/4 Tsp Dried Oregano
  • 1/4 Tsp Dried Basil
  • 1/2 Tsp Red Pepper Flakes
  • 1 8 oz Can Tomato Sauce
  • For Tostones:
  • 2 Green Plantains Peeled and Thin Sliced
  • 2 Tbs Olive Oil
  • 2 Tbs Mayonaise
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp Onion Powder
  • 1 Tsp Dried Basil
  • 2 Tbs Tomato Sauce


  1. For Salsa:
  2. Mix all ingredients in a bowl, cover and let sit in the fridge while you prepare the rest of the meal.
  3. For Wraps:
  4. Preheat Oven 375
  5. In a sauce pan add olive oil, sofrito, garlic, onion and pork and cook until golden.
  6. Add white wine, cumin, adobo, sazon con azafran, oregano, basil, red pepper flakes and vinegar.
  7. After letting simmer 5 minutes add Black Beans and cook on low simmer for an additional ten minutes, or until all liquid is reduced.
  8. In an oven baking dish pour remaining tomato sauce across bottom to coat.
  9. Prepare sandwich wraps on a plate with a layer of the cheese spread out on it length wise. When stuffing is done cooking spoon in to liking and then roll the wrap like a burrito and place in oven dish. Spoon a drizzle of the tomato sauce over the top.
  10. Cover and bake for 15-20 minutes.
  11. For Tostones: While the wraps are baking...
  12. For Dipping Sauce: In a small bowl mix mayo, garlic powder, onion powder, basil and tomato sauce and set in fridge until ready to serve.
  13. In a bowl mix sliced plantains with olive oil so all are coated nicely.
  14. In a hot pan add plantains and let one side begin to brown before flipping them.
  15. Then when both sides have gotten a nice golden color just mix them up continuously while you are waiting for the time to run out on the wraps in the oven. You will get a nice crisp as well as softness to your plantains this way.
  16. Let them cook while you dish the wraps on plate and then take them off the heat last when ready to serve.
  17. Spoon some of the fresh salsa over the tops of wraps and serve!


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Nutrition Facts

Amount Per Serving %DV
Serving Size 671g
Recipe makes 4 servings
Calories 825  
Calories from Fat 246 30%
Total Fat 27.73g 35%
Saturated Fat 4.89g 20%
Trans Fat 0.0g  
Cholesterol 36mg 12%
Sodium 1314mg 55%
Potassium 2490mg 71%
Total Carbs 107.92g 29%
Dietary Fiber 22.7g 76%
Sugars 31.25g 21%
Protein 40.89g 65%
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