Wraps with guacamole and goat cheese
1 serving
20 minutes
Wraps with guacamole and goat cheese are a harmonious blend of tender vegetables, creamy avocado, and tangy goat cheese. This recipe draws inspiration from Mexican cuisine, combining traditional guacamole with European notes of exquisite cheese and aromatic vegetables. Guacamole adds freshness and a soft creamy texture to the dish, while roasted zucchini and eggplant contribute a light sweetness and pleasant smoky flavor. Goat cheese, with its slight tanginess, enhances the depth of flavor and makes the wraps richer. This versatile dish can be served as an appetizer or light lunch and complemented with a fresh salad for added freshness.
1
Slice the zucchini and eggplant into thin 'slices', grease a baking dish with olive oil, arrange the vegetable 'slices' in a single layer, and place in a preheated oven at 200 degrees for 10 minutes.
- Courgette: 100 g
- Eggplant: 100 g
2
Prepare guacamole. For this, chop the avocado, finely chop the red onion and cilantro, cut one tomato into four pieces, remove the juice and seeds, and chop the flesh. Combine the avocado, tomato flesh, onion, and cilantro in a bowl, add salt, mash, and mix with a fork until smooth.
- Avocado: 100 g
- Red onion: 80 g
- Cilantro: 50 g
- Tomatoes: 150 g
- Tomatoes: 150 g
- Red onion: 80 g
- Cilantro: 50 g
- Avocado: 100 g
3
Heat a flat pan over high heat, place the flatbread on it to warm up — first on one side, then on the other.
- Sour cream flatbreads: 60 g
4
Remove the flatbread from the pan, evenly spread 2/3 or half of the guacamole on one side, place the prepared 'leaves' of eggplant and zucchini on top, then add cheese, salad leaves, and tomato. Roll it into a tube, cut it in half, and serve with salad leaves and leftover guacamole.
- Avocado: 100 g
- Tomatoes: 150 g
- Courgette: 100 g
- Eggplant: 100 g
- Goat cheese: 100 g
- Green salad leaves: 50 g
- Tomatoes: 150 g
