Avocado Feta And Cabbage Wrap Recipes

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.

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.

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.

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.