This
delicious and easy-to-make tortilla sandwich recipe and photo were shared with
my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA. Karen
says, "This was so nice to eat for breakfast on a cool summer morning. This
tortilla sandwich would also be great anytime of the day."
Tomato, Basil and Avocado Tortilla
Sandwich Recipe
Recipe Type:
Sandwich,
Avocado,
Brunch & Breakfast,
Wraps, Southwest
Yields:
1 serving
Prep time: 15 min
Cook time:
10 min
Ingredients:
1 large whole-grain wheat
Tortilla
or wrap
Tomato paste from a tube*
1 medium vine-ripened
tomato,
sliced
5 fresh
basil leaves
4
avocado slices
Coarse salt or sea salt
1/2 of a peach, sliced
*
This is a tomato
paste that comes in a squeezable tube
that is re-closeable and then refrigerated. They can be found in most large
grocery stores. It is so much easier than having to open a can of tomato paste
and then trying to figure out what to do with the rest of it.
Preparation:
Spray a non-stick frying pan with a light
coating of vegetable oil spray or lightly brush with olive oil. Heat the pan
until warm. Place the tortilla in the pan and cook until slightly crisp on the
bottom side; flip the tortilla over and spread the tomato paste on top of the
crisped side of the tortilla. On top of 1/2 of the tortilla, layer the tomato
slices, basil leaves, and avocado slices.
Fold the other 1/2 of the tortilla over the top
of the ingredients. Allow to heat in the pan for another few minutes or just
until the bottom of the tortilla gets crisper. Remove from the frying pan to
your serving plate.
Serve with a few slices of fresh peach and you
have a lovely, healthy summer breakfast.
Makes 1 serving.
