Prep time 20 minutes


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


  1. 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.

  2. 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.

  3. 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.

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