Ingredients with Measurements:
- 2 courbaril fruits, peeled and sliced
- 2 avocados, peeled and sliced
- 1 red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice
- 1/4 cup olive oil
- Salt and pepper, to taste
- 8 large flour tortillas
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the sliced courbaril, avocado, red onion, red bell pepper, yellow bell pepper, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the courbaril mixture and toss to coat.
4. Warm the tortillas in a microwave or on a griddle.
5. Divide the courbaril mixture evenly among the tortillas.
6. Roll up the tortillas tightly, tucking in the ends to form a wrap.
7. Cut the wraps in half and serve.
20 minutes
Temperature: Room temperature
Serving size: 4
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 8g
Substitutions for ingredients:
- Courbaril can be substituted with mango or papaya.
- Red onion can be substituted with white onion or shallots.
- Red and yellow bell peppers can be substituted with any color bell pepper.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use lettuce leaves instead of tortillas for a low-carb option.
- Add sliced jalapenos for a spicy kick.
Tips and tricks:
- To prevent the tortillas from getting soggy, place a layer of lettuce leaves on the tortilla before adding the courbaril mixture.
- Make the dressing ahead of time and store in the refrigerator for up to 3 days.
- Use a mandoline slicer to thinly slice the vegetables for a more uniform look.
Storage instructions:
- Wrap any leftover wraps tightly in plastic wrap and store in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, wrap the wraps in foil and bake in a preheated 350°F oven for 10-15 minutes.
Presentation ideas:
- Serve the wraps on a platter with a side of salsa and guacamole.
- Garnish with additional cilantro leaves and lime wedges.
Garnishes:
- Cilantro leaves
- Lime wedges
Pairings:
- Serve with a side of black beans and rice.
- Pair with a light and refreshing beer or a crisp white wine.
Suggested side dishes:
- Black beans and rice
- Grilled corn on the cob
- Roasted sweet potatoes
Troubleshooting advice:
- If the tortillas are too dry, lightly brush them with olive oil before warming them up.
Food safety advice:
- Make sure to thoroughly wash all fruits and vegetables before using them.
Food history:
- Courbaril is a tropical fruit native to Central and South America.
Flavor profiles:
- The courbaril and avocado provide a creamy and slightly sweet flavor, while the red onion and bell peppers add a crunchy and slightly spicy kick.
Serving suggestions:
- Serve as a light lunch or dinner option.
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