Best 6 Avocado Feta And Cabbage Wrap Recipes
**Avocado, Feta, and Cabbage Wrap: A Refreshing and Nutritious Meal**
Indulge in a culinary symphony of flavors and textures with the Avocado, Feta, and Cabbage Wrap, a delectable dish that embodies health and satisfaction. This vibrant wrap combines the creamy richness of avocado, the tangy bite of feta cheese, and the crisp crunch of cabbage, all enveloped in a soft and pliable tortilla. Accompanying this main recipe are three additional culinary creations that elevate the wrap experience: a zesty Avocado Dressing, a refreshing Cucumber Salad, and a flavorful Quinoa Pilaf. Together, these recipes orchestrate a symphony of tastes, textures, and colors, ensuring a delightful and wholesome meal.
AVOCADO, FETA, AND CABBAGE WRAP
Wrap these ingredients inside a Spelt or Kamut Tortilla.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1
Number Of Ingredients 7
Steps:
- Layer shredded red cabbage, sprouts, and watercress sprigs. Top with feta cheese and thinly sliced avocado. Season with salt and pepper and a squeeze of lime.
CABBAGE WRAPS
This is a delicious recipe for traditional cabbage rolls. In summer when tomatoes are plentiful, I use peeled fresh tomatoes instead of canned diced tomatoes to reduce the sodium. -Dolly Mullen of Langley, Washington
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook cabbage in boiling water just until leaves fall off head. Set aside 8 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut. Set aside., In a large nonstick skillet, cook the ground beef and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes and water; bring to a boil. Stir in rice; return to a boil. Reduce heat; cover and simmer for 5 minutes. , Place about 1/3 cup beef mixture on each reserved cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling., In a bowl, combine the tomato sauce, Worcestershire sauce, basil, thyme and sugar. Spread half on the bottom of an 11x7-in. baking dish coated with cooking spray. Top with cabbage rolls and remaining tomato sauce mixture., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.
Nutrition Facts : Calories 281 calories, Fat 9g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 897mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 4g fiber), Protein 24g protein.
CHILEAN CABBAGE AND AVOCADO SLAW
Coleslaw meets guacamole here in this utterly simple mix of shredded cabbage, salt, lemon, and puréed avocado. The chef Iliana de la Vega, who was born in Oaxaca, Mexico, served it at a delicious Latin-themed lunch she prepared at the "Healthy Kitchens, Healthy Lives" conference this year at the Culinary Institute of America in Napa Valley. I couldn't get enough of it. I sat with Iliana at the lunch and asked her about the salad. "Just salt the cabbage, let it sit for a while, then add lots of lemon juice and the mashed avocado," she said. That really is all there is to it. Shred the cabbage thin and for best results let it sit, after salting generously, for an hour or more, to tenderize it and draw out strong-tasting juices.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer
Time 15m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Place shredded cabbage in a large bowl or colander and salt generously. Tossand rub the salt into cabbage with your hands. Let sit for 1 hour or longer (refrigerate if longer than 1 hour). If cabbage tastes too salty, rinse, then squeeze out excess moisture and transfer to a dry bowl.
- Toss cabbage with half the lemon juice.
- Mash avocados in a mortar and pestle, or in a bowl using a fork, potato masher or a whisk. Add salt to taste and remaining lemon juice and mix until smooth. Scrape into the bowl with cabbage and stir together until shredded cabbage is thoroughly coated with mashed avocado. Taste and adjust salt. Add pepper if desired. If mixture isn't creamy, add more avocado.
Nutrition Facts : @context http, Calories 85, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 163 milligrams, Sugar 1 gram
AVOCADO FETA SALAD
A personal favorite. Adjust the feta to personal taste.
Provided by Jonathan Shields
Categories Salad Vegetable Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Place avocado cubes in a bowl.
- Whisk olive oil, lime juice, lemon juice, garlic, salt, and pepper together in a bowl; mix in feta cheese. Pour dressing over avocado cubes; toss to coat.
Nutrition Facts : Calories 352.7 calories, Carbohydrate 13.4 g, Cholesterol 14 mg, Fat 33.4 g, Fiber 7.7 g, Protein 4.9 g, SaturatedFat 6.6 g, Sodium 665.1 mg, Sugar 1.8 g
AVOCADO AND FETA CHEESE SALAD WRAPS
Make and share this Avocado and Feta Cheese Salad Wraps recipe from Food.com.
Provided by smiles4u
Categories Lunch/Snacks
Time 21m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to broil.
- Put diced avocado into a mixing bowl, stir in in feta cheese, lime juice and black pepper.
- Add scallions, bacon bits, sunflower seeds and mayonnaise, stirring gently to combine.
- Stir in grape tomatoes and shredded lettuce.
- Spray tortillas lightly with nonstick cooking spray and heat in oven until softened (about 30 seconds.
- Remove from oven and place each tortilla on individual plates.
- to serve, line each tortilla with whole lettuce leaf and mound salad mixture on top.
Nutrition Facts : Calories 227.1, Fat 16.8, SaturatedFat 4.5, Cholesterol 17.5, Sodium 360.8, Carbohydrate 15, Fiber 6.7, Sugar 2.7, Protein 8
AVOCADO TOMATO WRAPS
"I eat these super-fast wrap sandwiches all summer long. The creamy avocado and sweet tomato are satisfying and fresh tasting. It doesn't get more simple and delicious than this!" -Megan Wisener, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, mash a fourth of the avocado with a fork; spread over tortillas. Layer with lettuce, tomato and remaining avocado. Sprinkle with cheese, garlic powder, salt and pepper; roll up. Serve immediately.
Nutrition Facts : Calories 352 calories, Fat 17g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 456mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 8g fiber), Protein 9g protein.
### Tips:
- Use any kind of cabbage you want: napa, red, white, or savoy. For the wrap to have the perfect texture, you need cabbage leaves that are large and pliable, and easily pulled off the head of cabbage.
- If you don’t have a microwave, boil the cabbage leaves for 2-3 minutes, or until they are soft and pliable.
- To make the avocado mixture, use a fork to mash the avocado. Season it with salt, pepper, and chili powder. You can add a squeeze of lemon juice or a teaspoon of chopped cilantro for extra flavor.
- For the wraps, spread about ¼ cup of avocado mixture on each cabbage leaf. Top with about 2 tablespoons of crumbled feta cheese, and then add your desired toppings, such as red cabbage, carrots, or cucumber. You can also add a drizzle of hot sauce, if desired.
- To wrap the cabbage leaves, fold the bottom of the leaf up over the filling. Then, fold the sides of the leaf in towards the center. Finally, roll the leaf up tightly, starting from the bottom.
### Conclusion:
The avocado, feta, and cabbage wraps mentioned in the article are a delicious, healthy, and easy-to-make snack or meal. They are perfect for those who are looking for a quick and easy lunch or dinner option, or for those who are trying to eat more healthy foods. The wraps are also a great way to sneak in some extra vegetables into your diet. With a variety of toppings to choose from, everyone can find a wrap that they will enjoy. So next time you are looking for a healthy and satisfying snack or meal, be sure to give these avocado, feta, and cabbage wraps a try.
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