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Ingredients (4 servings)
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320 g Vollkorn Tortillas
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2 Stk. Avocados
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250 g Cherrytomaten
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50 g Jalapenos
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1 Stk. Zitrone
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Salz, Pfeffer, Kreuzkümmel, Olivenöl
Preparation
- Wash and quarter the cherry tomatoes. Finely chop the jalapenos. Halve the lemon and squeeze out the juice.
- Halve the avocados, remove the pits, and mash the flesh in a bowl with a fork. Mix with some lemon juice, salt, pepper, and a pinch of cumin to make a creamy guacamole.
- In a second bowl, mix the diced tomatoes and chopped jalapenos with 1 tbsp olive oil, the remaining lemon juice, salt, and pepper to create a salsa.
- Briefly warm the whole wheat tortillas on both sides in a dry pan, spread with the avocado cream, top with the tomato-jalapeno salsa, and roll up tightly.
