Giggling Gourmet's Spring-Summer Wrap Topped With Avocado Salsa and Tostones On the Side! Recipe
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!
Ingredients
- 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
Directions
- For Salsa:
- Mix all ingredients in a bowl, cover and let sit in the fridge while you prepare the rest of the meal.
- For Wraps:
- Preheat Oven 375
- In a sauce pan add olive oil, sofrito, garlic, onion and pork and cook until golden.
- Add white wine, cumin, adobo, sazon con azafran, oregano, basil, red pepper flakes and vinegar.
- After letting simmer 5 minutes add Black Beans and cook on low simmer for an additional ten minutes, or until all liquid is reduced.
- In an oven baking dish pour remaining tomato sauce across bottom to coat.
- 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.
- Cover and bake for 15-20 minutes.
- For Tostones: While the wraps are baking...
- 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.
- In a bowl mix sliced plantains with olive oil so all are coated nicely.
- In a hot pan add plantains and let one side begin to brown before flipping them.
- 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.
- Let them cook while you dish the wraps on plate and then take them off the heat last when ready to serve.
- 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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