Auntie X's Avocado Wraps

This light, fresh wrap of sweet summer tomatoes and creamy avocado is a satisfying summer lunch. The key ingredient is the Mango Chili vinegar from Trader Joe's that is bright and fruity with just a touch of chili heat.

Makes 4 moderately sized wraps.

ingredients
3 plum tomatoes diced (about 2 cups)
3 scallions (both white and green) thinly sliced
1 avocado diced
2-4 tsp fresh or frozen cilantro (optional)
2 Tbs Trader Joe's Mango Chili vinegar
salt and freshly ground pepper to taste
4 whole wheat flour tortillas

Combine tomato, scallion, and avocado in a bowl. Mix cilantro and Mango Chili vinegar in a small bowl and add to the vegetables mixing thoroughly. Season with salt and pepper, scoop filling into the center of each tortilla and fold burrito-style.

Made as 4 wraps, each serving has approximately 175 Cal, 7 g Fat (1 g Sat, 1 g Poly, 4 g Mono), 31 g Carbs, 5 g Fiber, 5 g Protein

3 WW POINTs

Lexy's Lunch Salad

mess o' spring greens (I like the herb salad mixes)
2 mushrooms, sliced
handful of snowpeas, ends removed and cut into bite-sized pieces
2 mini sweet peppers, sliced into strips
1/2 c chickpeas mashed with a fork

dressing
1 clove garlic pressed, squeezed, or smashed
1/2 tsp dijon mustard
2-3 T balsamic vinegar
1-2 tsp virgin olive oil

I arrange the veggies on the plate, top with the mashed chickpeas, shake the dressing in an empty jar and drizzle.

I love the way that the smashed chickpeas soak up the dressing and don't roll off the fork. If you use a regular salad mix, you can add some chopped parsley and/or basil. I love the way that fresh herbs brighten the flavor of every bite so much more than dried herbs in a premixed dressing. The dijon mustard makes the dressing creamy and a good balsamic vinegar is so sweet you may not even need oil.