Tuesday, February 15, 2011

Tortilla Wrap with Tabbouleh and Guacamole

Hi y'all!  Part of the hubs and mine culinary road trip is to try new things. We recently bought a vegetarian cook book, and have been experimenting with recipes from it. The recipe I'm sharing with you today is called Tortilla wrap with tabbouleh and guacamole which is a Middle Eastern salad. My husband likes to half follow a recipe and half make it up on his own. I have eaten some pretty good things over the years because of him doing that... The downfall of him doing that though, is he can never remember what he did, so the next time we make that dish its completely different..

The first time we made this dish he followed the recipe only changing one or two things, but today when he made it he changed it a lot. Mostly to fit what ingredients we had.. But I think it tasted better this time!

Tortilla Wrap with Tabbouleh and Guacamole

1 cup bulgur wheat
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat leaf parsley
1 bunch spring onions, sliced
1/2 cucumber, diced
 1/4 cup extra virgin olive oil
juice of 1 large lemon
salt and freshly ground pepper

1 ripe avocado, stoned, peeled and diced
juice of half a lemon
1/2 red chilli, seeded and sliced
1 garlic clove
1/2 red pepper, seeded and finely diced

Put the bulgur wheat into a large heat proof bowl and pour enough boiling water to cover the grains. Let sit for 30 minutes until the grains are tender but still have a little resistance to the bite. Drain thoroughly in a sieve, then tip back into the bowl.

Add the mint, parsley, spring onion and cucumber* to the bulgur wheat and mix thoroughly. Blend together the olive oil and lemon juice and pour over the tabbouleh, add enough salt and pepper to your liking, toss well. Let it chill for 30 minutes in the fridge.

For the guacamole, place the avocado in a bowl, add the lemon juice chili, and garlic. Season to taste and mash with a fork for a smooth puree. Stir in the red pepper.*

Serve in a warm tortilla, either flat or rolled up. We rolled ours up like a burrito, works pretty good..

Eat and enjoy!!

*Chef's note: along with the cucumber we added celery, carrots, and extra garlic. With the guacamole, we left out the red chilli and red peppers, but added green olives that were stuffed with garlic and jalapenos.

What are you cooking for dinner tonight?


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