Ingredients
Scale
Here’s what you’ll need to create this delightful Avocado Mango Salad Wrap. Each ingredient plays a crucial role in building the layers of flavor and texture that make this wrap so irresistible.
- 2 large, ripe Hass avocados: These provide the creamy, rich base for the salad. Look for avocados that yield gently to pressure.
- 1 large, ripe mango (Kent, Ataulfo, or Honey mangoes work best): This adds a burst of tropical sweetness and vibrant color. Ensure it’s ripe but still firm enough to dice.
- 1/2 cup red onion, finely diced: Offers a sharp, pungent counterpoint to the sweet and creamy elements. Soaking in cold water for 10 minutes can mellow its bite if preferred.
- 1/2 cup fresh cilantro, chopped: Lends a bright, herbaceous note that complements the avocado and mango perfectly.
- 1 jalapeño, minced (optional, seeds removed for less heat): Adds a subtle kick of spice. Adjust to your preference or omit entirely.
- 2 tablespoons fresh lime juice (from about 1 large lime): Provides essential acidity that brightens all the flavors and helps prevent the avocado from browning too quickly.
- 1 tablespoon olive oil (extra virgin recommended): Adds a touch of richness and helps bind the salad ingredients.
- Salt, to taste (approximately 1/2 teaspoon): Enhances all the other flavors.
- Freshly ground black pepper, to taste (approximately 1/4 teaspoon): Adds a subtle warmth.
- 4 large tortillas or wraps (whole wheat, spinach, or gluten-free): The vessel for our delicious salad. Choose your favorite!
- 2 cups shredded lettuce (romaine, iceberg, or butter lettuce): Adds a refreshing crunch and extra volume to the wraps.
- Optional additions:
- 1/2 cup black beans, rinsed and drained: For added protein and fiber.
- 1/2 cup corn kernels (fresh or frozen, thawed): For a touch of sweetness and texture.
- 1/4 cup crumbled feta or cotija cheese (if not vegan): For a salty, tangy element.
- A dash of hot sauce or sriracha: For an extra spicy kick in the dressing or drizzle.
Instructions
Follow these simple steps to assemble your vibrant and flavorful Avocado Mango Salad Wraps. The key is to handle the avocado and mango gently to maintain their texture.
- Prepare the Mango:
- Peel the mango using a sharp knife or a Y-peeler.
- Carefully slice the flesh away from the large, flat pit in the center.
- Dice the mango flesh into ½-inch cubes. Place the diced mango into a medium-sized mixing bowl.
- Prepare the Avocado:
- Cut the avocados in half lengthwise and remove the pits.
- Score the avocado flesh into ½-inch cubes directly in the skin, then scoop it out with a spoon into the bowl with the mango. Alternatively, peel and dice.
- Add Aromatics and Seasonings:
- To the bowl with mango and avocado, add the finely diced red onion, chopped cilantro, and minced jalapeño (if using).
- Dress the Salad:
- Drizzle the fresh lime juice and olive oil over the ingredients in the bowl.
- Season generously with salt and freshly ground black pepper.
- Gently Mix:
- Using a rubber spatula or a large spoon, gently fold all the ingredients together until just combined. Be careful not to overmix or mash the avocado and mango too much; you want to retain some distinct chunks for texture.
- Taste and adjust seasonings if necessary. You might want more lime juice for tartness, salt for flavor enhancement, or a bit more jalapeño for heat.
- Warm the Tortillas (Optional but Recommended):
- Warm the tortillas slightly. You can do this in a dry skillet over medium heat for about 15-30 seconds per side, in the microwave for 10-15 seconds, or directly over a gas flame for a few seconds for a charred flavor (use tongs!). Warming makes them more pliable and easier to roll.
- Assemble the Wraps:
- Lay a warmed tortilla flat on a clean surface.
- Spread a layer of shredded lettuce down the center of the tortilla, leaving a border of about 1-2 inches around the edges.
- Spoon a generous portion (about one-fourth) of the avocado mango salad mixture on top of the lettuce.
- If using any optional additions like black beans, corn, or cheese, sprinkle them over the salad now.
- Wrap it Up:
- Fold in the sides of the tortilla by about an inch.
- Then, starting from the edge closest to you, tightly roll the tortilla upwards to form a secure wrap. If your wraps are very full, you can use a toothpick to secure them, or wrap them in parchment paper or foil.
- Serve Immediately:
- Cut the wraps in half diagonally for a nicer presentation, if desired. Serve immediately to enjoy the freshest flavors and best textures.
Nutrition
- Serving Size: one normal portion
- Calories: 450