California Dreamin’ Wrap

Did you know that according to statistics, New York is second only to Los Angeles for consuming avocados? So, conceivably, someday, there could be a t-shirt out there that reads “I (avocado) NY” or, someone could possibly say: “Hey, how was your trip to the Big Avocado?” and actually mean New York. This buttery fruit has swept the world in popularity, and for good reason, too. They are healthy, creamy, easy to use, and surprisingly versatile. Last year, I made a completely vegan, paleo chocolate cake using avocados, and no one eating it could have guessed.

When I was young, avocados were far more exotic than they are today. My parents went on this 70s health kick back then; they bought Arnold Schwarzenegger workout books, sets of free weights to use in the basement, and started growing their own sprouts to add to our food. The good thing that came out of it, for me, was a sandwich they made that I absolutely adored, because of avocados. Whenever I’m feeling nostalgic, I make myself this sandwich and remember that time in my life, unfettered by sit-ups and free weights and workout books. Ah, childhood.

Now that there’s flatbread, I don’t have to feel as guilty for wondering where my own weights are; if I’m hungry, I can just pile all of those delicious ingredients onto the flatbread and roll. Just like that. This meatless wrap is every bit as rich and flavorful as, well, something with meat, and kids will love it too. Trust me on this one, I ate a hot dog and a hard boiled egg every day of my life when I was a kid, and I loved this sandwich.

So for now, even though any day New York may overtake California in avocado consumption, I’ll name this one flatbread recipe after where it all began, California, and just maybe a little for Arnold Schwarzenegger. Seriously, have you seen the guy when he was young? Buff, I’m telling you. Does he know about flatbread? He should.

Amy at Flatout

California Dreamin’ Wrap

1 Flatout Flatbread
1/2 avocado, sliced
2 tablespoons sundried tomato tapenade
1 tablespoons sunflower seeds, shelled, raw or roasted
5-6 long cucumber ribbons, made with a vegetable peeler
2 tablespoons goat cheese, crumbled
Small handful fresh alfalfa or other sprouts
1 tablespoon green goddess salad dressing

Beginning at rounded end of your Flatout flatbread, spread a layer of tapenade on flatbread, then arrange avocado slices, cucumber ribbons, goat cheese, sprouts, and the salad dressing; on the very top sprinkle sunflower seeds. Roll up flatbread and cut in half.

No comments yet.

Leave a Reply