Mexican salad bowl with avocado dressing
4 pers


Press the wraps down into a +/- 12 cm diameter mould, for example an ovenproof soup bowl. Pour dry rice in the mould to maintain the shape and bake in a preheated oven at 180°C for 5 minutes. Remove the rice and leave the mould to cool.

Drain the beans and maize in a colander. Dice the sweet peppers and tomatoes, and cut the red onions into fine rings. Cut the avocados in half, stone, peel and dice.

Set one tablespoon of diced avocado aside and pour it into the blender together with lemon juice, mayonnaise, one tablespoon of chopped coriander and a few jalapeño slices to taste. Mix until a homogeneous product is obtained.

mexican | lunch | tortilla wraps


4 tomatoes

2 avocados

1 yellow sweet pepper

1 red sweet pepper

1 small can of maize kernels

1 small can of kidney beans

1 small can of black beans

Half a red onion

Fresh coriander

1 tablespoon of lime juice

2 tablespoons of mayonnaise

1 teaspoon of Poco Loco Mexican Guacamole spice mix

Some slices of Poco Loco sliced jalapeños

4 Poco Loco natural tortilla wraps