Ingredients
- 1 large vine tomato
- 1/2 cup white onion, 1/2 inch dice
- 1/2 European seedless cucumber, 1/2 inch dice
- 2 cups mixed baby greens
- 1 large ripe avocado
- 1/4 cup cilantro leaves
- 1 tablespoon chopped chives
- 1 lime
- 1 tablespoon extra virgin olive oil
- 2 Low Carb/High Fiber wraps
- Nonstick cooking spray
Tip: Screenshot this list for easy reference while shopping
Instructions
- Preheat oven to 375°F and invert two oven-safe bowls onto a sheet pan. Spray both sides of the wraps lightly with nonstick cooking spray and drape the wraps over the bowls. Bake at 375°F for 15 minutes or until the wraps feel dry and hard. Remove the pan from the oven and leave the wraps to cool in place on the bowl molds.
- Halve the tomato and remove the seeds and pulp. Cut the tomato into 1/2-inch dice and combine in a medium bowl with the diced onion and cucumber. Toss lightly to combine.
- To serve, place each wrap bowl on a plate and divide the mixed greens between them. Halve the avocado lengthwise and remove the pit. Place one half, cut side up, atop the lettuce. Top each avocado half with the tomato mixture and sprinkle cilantro leaves over the top of each salad. Drizzle each salad with olive oil and serve with 2–3 lime wedges to squeeze on top before eating. Season with cracked black pepper to taste.