Mexican Mediterranean Turkey Wrap

This recipe is having a bit of an identity crisis --- and that's totally fine with me.

lol @ "plating". I was so ravenously hungry I obviously didn't have time to spread the cilantro around.

For lunch, I wanted to find a way to use up my leftover Creamy Avocado Sauce (aka guacamole) without having something distinctly Mexican. Additionally, to me, lunch = hummus. I don't know why, but I'm always craving hummus come lunchtime.

So, I did what anyone in my position would do: I made guacamole hummus wraps!

Here's what's in this wrap:

~ Large tortilla

~ Pan softened red bell pepper strips (1/4 bell pepper)

~ Sliced deli turkey meat (2)

~ Creamy Avocado Sauce

~ Quick homemade hummus

~ Mixed greens with fresh dill

Simple, right? But the flavor is all in the spreads.

Next time, I'm filling this with more lettuce. Because it's healthy. And healthy is good.

Have you ever made your own hummus? It's just so surprisingly easy! I'm going out of town this weekend, so I didn't want to make a huge batch. What I did is put about half a can of chickpeas into the food processor, and added probably about 2 tablespoons of tahini. That stuff is so delicious, but can be overwhelming, so if you aren't used to working with it I'd recommend to start with 1 T and go from there.

Give it a crank of S&P, half a clove of chopped up fresh garlic (you'd use a whole clove for a whole can of chickpeas, but trust me, a little goes a long way), and a generous shake of smoked paprika. I also added some fresh cilantro to really brighten it up. Squeeze a half a lemon in there (don't use all of it --- retain some juice to sprinkle over the turkey when you're building the wrap!) and start to pulse.

You may find you need a little more liquid. This is where you can add water to cut down on calories, but I added a small glug of extra virgin olive oil to keep it more traditional.

That's it!!! Let it process until it becomes creamy, or at least spreadable.

While you're doing this, sauté the red bell pepper strips in a small amount of oil, juuuust until they become softened. Don't skip the bell peppers. I don't even really like bell peppers, but it added such mediterranean flare and an amazing sweetness!

Then, I added about 2-3 tablespoons to 1-2 tablespoons of my avocado mixture and spread it evenly on the tortilla. Add mixed greens. Add turkey. Add bell peppers. Wrap it up, and devour.