Avocado Wrap


It’s light, it’s creamy, and it’s absolutely guilt-free!

Preparation time: 10 minutes
Cooking time: 5 minutes
Serves 1

For the Avocado Wrap
1 piece pita bread
1 teaspoon dried oregano
1 tablespoon extra virgin olive oil
Half an avocado (about 100 grams)
5 pieces cherry tomatoes, cut in half
5-8 pieces sundried tomato, roughly chopped
1⁄2 teaspoon garlic, minced
1⁄2 teaspoon cilantro, chopped
1⁄2 teaspoon mint, chopped
1 teaspoon sunflower seeds
1-2 tablespoons feta cheese, crumbled

For the Side Dish
Half an avocado, diced
1 teaspoon lime zest
1 tablespoon lime juice
1 tablespoon extra virgin olive oil
salt and pepper, to taste
pinch of cilantro

1. Heat pita bread on a sauté pan or on a griddle. Brush with olive oil and season with dried oregano.
2. Remove from heat and arrange the other ingredients on top of the pita bread. Wrap the pita bread with foil or parchment paper then set aside.
3. Combine avocado, lime zest, olive oil, lime juice, salt, and pepper. Mix until well-combined.
4. Place wrap on a plate. Serve with side then garnish with cilantro.

Recipe by Chef Robby Goco
Photography by Justin de Jesus
Special thanks to Marvin Catalan and Jasmine Bernales

This recipe was originally published in the April-May 2018 issue of Breakfast Magazine.