"I came up with this sandwich when we wanted a light supper and didn't want to turn on the oven one summer evening," recalls Renee Rutherford of Andover, Minnesota. Tip: "Serve it for lunch, as a snack or paired with refried beans for dinner," she says.
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sour cream
- 1 can (4 ounces) chopped green chilies, drained
- 1 tablespoon taco seasoning
- 4 flour tortillas (10 inches), room temperature
- 2 medium ripe avocados, peeled and sliced
- 2 plum tomatoes, thinly sliced
- 5 green onions, sliced
- 1 can (4 ounces) sliced ripe olives, drained
- In a small bowl, combine the cream cheese, sour cream, chilies and taco seasoning. Spread about 1/2 cup over each tortilla. Top with the avocados, tomatoes, onions and olives; roll up. Yield: 4 servings.
Originally published as Taco Avocado Wraps in Quick Cooking May/June 2005, p57
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