Quick, homemade guacamole is the star of this wholesome, no-cook lunch. For extra heat, add more hot sauce. Delicious Del Monte® Deluxe Gold® Pineapple Chunks make an easy fruit salad side.
1 can (15 oz.) Del Monte® Sweet Peas, rinsed and drained
1 ripe avocado, halved and pitted
1 to 2 Tbsp. fresh lime juice
2 to 3 tsp. hot sauce
Kosher salt, to taste
4 whole wheat burrito-size tortillas (about 10 inches)
1 red or yellow bell pepper, sliced into thin strips (about 2 cups)
2 cups shredded carrots
1/2 cucumber, thinly sliced into half-moons (about 1 cup)
4 cups fresh baby spinach, roughly chopped
Pico de Gallo, optional for dipping
In a bowl, mash the peas and avocado with a potato masher or fork. Stir in lime juice, hot sauce and salt until well-mixed. Taste, adding more lime juice, hot sauce, or salt as desired.
For each tortilla, spread 1/2 cup guacamole evenly over the surface, leaving 1/2 inch along the edges empty. At the base of the tortilla, place 1/2 cup bell pepper strips, 1/2 cup carrots and 1/2 cup cucumbers in neat rows. Top with 1/4 of spinach; fold in the sides of the tortilla then roll up from the base over the fillings, like a burrito. Repeat with remaining tortillas.
Slice each wrap in half and serve with Pico de Gallo on the side as a dip, if desired.
TIP: For the best tortilla flavor, heat tortillas in a dry skillet for 30 seconds, flipping over once, before filling and rolling the wraps.