AVOCADO-SALAMI WRAP WITH BALSAMIC BASIL SAUCE
Serves 3 to 4.
Balsamic Basil Sauce:
• 3 tbsp. dark, spicy mustard
• 1 tightly packed tablespoon fresh basil leaves, chopped
• 2 tbsp. balsamic vinegar, or to taste
• 4 tbsp. mayonnaise
Wrap:
• 1/2 medium red onion, thinly sliced
• 2 firm-ripe avocados, cut into 1-in. wedges
• 2 to 3 tbsp. cider or wine vinegar
• Salt
• Freshly ground black pepper
• 4 large flour tortillas
• 12 large fresh basil leaves
• 4 handfuls (about 4 oz.) baby greens
• 6 oz. sliced Genoa or other salami, cut into thin strips
Directions
Make sauce by blending together the mustard, basil, vinegar and mayonnaise. If not using right away, cover and refrigerate up to two weeks.
Make wraps by sprinkling the onion and avocado with a little of the vinegar and season with salt and pepper.
Spread a generous tablespoon of sauce over each tortilla. Scatter half of the onion slices over the sauce. Tear up 3 basil leaves over each tortilla. Divide the greens between the tortillas, leaving a 11/2-inch border. Scatter with the remaining onions, the avocado wedges and salami strips.
Sprinkle lightly with salt and pepper and roll each wrap tightly, sealing with a little extra sauce. If working ahead, wrap tightly in plastic wrap and refrigerate. To serve, cut diagonally into 3 pieces. Arrange on a plate and enjoy.
Nutrition information per serving with whole wheat tortilla:
Calories495Fat36 gSodium1,270 mgSaturated fat8 g
Carbohydrates30 gCalcium53 mg
Protein16 gCholesterol48 mgDietary fiber9 g
Diabetic exchanges per serving: 2 bread/starch, 11/2 high-fat meat, 5 fat.
