Crispy Wrap Cups with Lemony Avocado Cream and Tomatoes by @hervecuisine

30 min

6 servings

🥙

6 small wraps

Wheat wraps

🥑

2

Avocado

🍋

1

Lime

🫒

15 ml

Olive oil

🫙

2.5 ml

Cumin

🌶️

2.5 ml

Paprika

🥩

300 g

Beef tomatoes

🧅

75 g

Red onion

🌿

Coriander leaves

🧂

3 g

Salt

⚫

0.5 g

Pepper

  1. Preheat

    Preheat the oven to 350°F (180°C).

  2. Press
    • wheat wraps

    Press one wheat wrap into each cavity of the muffin pan to form cups.

  3. Bake
    • wheat wraps

    Bake the wrap cups for about 8 minutes until crisp and lightly golden.

  4. Cool
    • wheat wraps

    Remove the cups from the pan and let them cool completely.

  5. Scoop
    • ripe avocados

    Scoop the flesh from the 2 ripe avocados into the blender.

  6. Add
    • lime
    • ground cumin

    Add the juice of 1 lime and 1/2 teaspoon ground cumin to the blender.

  7. Add
    • paprika
    • olive oil

    Add 1/2 teaspoon paprika, half the olive oil, and salt to taste.

  8. Blend
    • ripe avocados
    • lime
    • ground cumin

    Blend the avocado mixture until smooth and creamy.

  9. Rinse
    • ribbed red tomatoes

    Rinse the 2 ribbed red tomatoes and dice them into small cubes.

  10. Dice
    • red onion
    • fresh coriander leaves

    Finely dice the half red onion and chop the fresh coriander leaves.

  11. Combine
    • ribbed red tomatoes
    • red onion
    • fresh coriander leaves

    Combine the diced tomatoes, red onion, and coriander leaves in the mixing bowl.

  12. Season
    • olive oil
    • salt

    Season the tomato salsa with the remaining olive oil, salt, and black pepper.

  13. Spoon
    • wheat wraps
    • ripe avocados

    Spoon the avocado cream into the bottom of each crispy wrap cup.

  14. Top
    • ribbed red tomatoes
    • red onion
    • fresh coriander leaves

    Top each cup with tomato salsa and serve immediately.

Crispy Wrap Cups with Lemony Avocado Cream and Tomatoes by @hervecuisine

30 min

6 servings

🥙

6 small wraps

Wheat wraps

🥑

2

Avocado

🍋

1

Lime

🫒

15 ml

Olive oil

🫙

2.5 ml

Cumin

🌶️

2.5 ml

Paprika

🥩

300 g

Beef tomatoes

🧅

75 g

Red onion

🌿

Coriander leaves

🧂

3 g

Salt

⚫

0.5 g

Pepper

Preparation Steps

  1. Step 1/14

    Preheat the oven to 350°F (180°C).

  2. Step 2/14

    Press one wheat wrap into each cavity of the muffin pan to form cups.

    🥙wheat wraps
    🧁muffin pan

  3. Step 3/14

    Bake the wrap cups for about 8 minutes until crisp and lightly golden.

    🥙wheat wraps
    🧁muffin pan

  4. Step 4/14

    Remove the cups from the pan and let them cool completely.

    🥙wheat wraps
    🧁muffin pan

  5. Step 5/14

    Scoop the flesh from the 2 ripe avocados into the blender.

    🥑ripe avocados
    🥄spoon

  6. Step 6/14

    Add the juice of 1 lime and 1/2 teaspoon ground cumin to the blender.

    🍋lime
    🫙ground cumin

  7. Step 7/14

    Add 1/2 teaspoon paprika, half the olive oil, and salt to taste.

    🌶️paprika
    🫒olive oil
    🧂salt

  8. Step 8/14

    Blend the avocado mixture until smooth and creamy.

    🥑ripe avocados
    🍋lime
    🫙ground cumin
    🌶️paprika
    🫒olive oil
    🧂salt

  9. Step 9/14

    Rinse the 2 ribbed red tomatoes and dice them into small cubes.

    🍅ribbed red tomatoes
    🪵cutting board
    🔪chef's knife

  10. Step 10/14

    Finely dice the half red onion and chop the fresh coriander leaves.

    🧅red onion
    🌿fresh coriander leaves
    🪵cutting board
    🔪chef's knife

  11. Step 11/14

    Combine the diced tomatoes, red onion, and coriander leaves in the mixing bowl.

    🍅ribbed red tomatoes
    🧅red onion
    🌿fresh coriander leaves
    🥣mixing bowl
    🥄spoon

  12. Step 12/14

    Season the tomato salsa with the remaining olive oil, salt, and black pepper.

    🫒olive oil
    🧂salt
    ⚫black pepper
    🥣mixing bowl
    🥄spoon

  13. Step 13/14

    Spoon the avocado cream into the bottom of each crispy wrap cup.

    🥙wheat wraps
    🥑ripe avocados
    🥄spoon

  14. Step 14/14

    Top each cup with tomato salsa and serve immediately.

    🍅ribbed red tomatoes
    🧅red onion
    🌿fresh coriander leaves
    🥄spoon

Composition

Ingredients

Types

Grains, Fruit, Oil, Spices, Vegetables, Seasonings

Ingredients

Wheat wraps, Avocado, Lime, Olive oil, Cumin, Paprika, Beef tomatoes, Red onion, Coriander leaves, Salt, Pepper

Notes

Wheat wraps (small), Avocado (ripe), Olive oil (for the avocado cream), Beef tomatoes (red ribbed, Rougeline brand), Coriander leaves (a few leaves), Salt (to taste, flaky sea salt used in the method), Pepper (to taste)

Allergens

Gluten, Wheat

Dietetics

Dietary regimen

Dairy-free, Egg-free

Calories

145 kcal

Macro nutrients

Protein: 3g, Carbohydrates: 17g, Fat: 8g, Fiber: 5g, Sugar: 2g

Nutritional Information

Minerals

Potassium: 330mg, Sodium: 205mg, Iron: 1.2mg

Vitamins

Vitamin C: 14mg, Vitamin K: 11mcg, Folate: 55mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

14 steps

Equipments

Utensils

muffin pan, blender, cutting board, chef's knife, mixing bowl, spoon

Appliances

Oven, Blender

Type

Type

Type Of Dish

Snack, Starter, Appetizer

Occasions

Aperitif, Game night, Summer gathering

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French, Mediterranean

Geographic

France, Southern France

Various

Aspect

Texture

Crunchy, Creamy, Juicy

Flavors

Tangy, Fresh, Savory, Smoky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Serve immediately after assembly to keep the wrap cups crispy.), fridge : 120 min (Store avocado cream and tomato salsa separately in airtight containers.,Cover avocado cream directly against its surface to limit browning.,Keep wrap cups at room temperature in an airtight container.), freezer : 0 min (Freezing is not recommended because the avocado cream and tomatoes lose their texture.)