If you want a light dinner and don’t want to turn on the oven, wrap it up. Soft tortilla shells are a perfect way to keep the kitchen cool during this heat wave, especially since it is too hot for a heavy meal anyway.
For a super summer supper, pair this Avocado and Taco Wrap with a chilled summer soup, such as Emeril Lagasse’s Cold Cucumber Soup (www.foodnetwork.com, search for Cold Soups).
The taco seasoning in this really adds flavor to the wrap. And, as with all wraps, it is easy to customize this to your family’s likes and dislikes. Don’t like olives or green onions? Leave them out!
Avocado and Taco Wrap
1 pkg. (8 oz) cream cheese, softened to room temperature
1/2 cup sour cream
1 small can diced green chilies, drained
4 slices bacon, cooked and crumbled
1 Tablespoon taco seasoning
1 Tablespoon chopped fresh cilantro
1 cup Mexican blend cheese, shredded
2 medium ripe avocados, peeled and sliced
2 plum tomatoes, chopped or sliced
1 small can sliced black olives
3 green onions, chopped
4 flour tortillas ( 10 inch) warmed
In small bowl combine cream cheese, sour cream, taco seasoning and green chilies. Spread about 1/2 cup over each tortilla. Top with avocados, tomatoes, bacon, green onions, chopped cilantro and cheese. Roll up tightly and refrigerate.