Do you just lo~~ve avocados like we do? Then this creamy, fluffy and delicious avocado chutney will bowl you over! I have to be honest- I was not sure how this experiment would turn out and my husband was the biggest skeptic:) But topping the wrap with dollops of this chutney, infused with garlic, green chili ,mustard seeds and asafetida, weaved its magical taste and aroma through the veggies in the wrap. One bite and we were hooked! And just 1/2 of a big sized avocado made enough to have some extra chutney on the side too:)
To me,wraps are portable, edible packages, bursting with flavor. Plus when I am trying- trying being the operative word- to eat healthy, wraps with all the veggies fill me up so I don’t snack as much. Spicy and crunchy foods are my weakness and the avocado chutney with the green chili and the crispy crunch of the spinach satisfied my craving. The black beans and cottage cheese add protein, texture and flavor. The juicy nectarines balance the flavors with their sweetness.
This wrap is perfect for this time of the year when the markets are flooded with these vegetables and fruit. The wraps are super easy and quick to put together for lunch and dinner. I made an extra batch of avocado chutney and it has retained its green color in the refrigerator for the past three days.
We liked the wraps so much, we are having them again for a quick and easy dinner tonight!
- 1 tablespoon extra virgin olive oil
- 1/2 small green chili, minced
- 1 small garlic clove, minced
- 1/2 teaspoon black mustard seeds
- 1/8 teaspoon asafetida powder
- 1/2 big sized avocado, peeled and chopped into big chunks. I used the ‘slimcado’ because that was what the store had on sale.
- juice of 1/2 lime
- sea salt to taste
For the wrap-
- 2 pieces of lavash bread( 2.26 ounces each) . I like lavash bread such as Josephs flax oat bran and whole wheat lavash bread but my husband prefers a more robust textured bread for the wrap. You may choose whichever wrap you like.
- 3/4 cup cooked black beans. If you are using canned beans, rinse and drain the beans. A little side note about beans- I like the taste of black beans and tend to use them in many dishes. So I get a 1 pound bag of dried black beans like the Goya brand and soak them overnight in water. Next day, I rinse them and cook them in a pressure cooker with a touch of sea salt. It makes about 6 cups of cooked black beans which I pack in little individual portion sizes and freeze.
- fresh tender spinach leaves, washed, dried and trimmed
- 1 ( 6 ounce) container cottage cheese with pineapple, such as Hood cottage cheese with pineapple
- 1 juicy, ripe nectarine pitted and cut into slices.
To make the chutney-
- Heat the oil in a pan over medium heat. Add the green chili and the garlic and stir for about 30 seconds or just until the chili and garlic release an aroma but are not burnt. Add the mustard seeds and the asafetida powder. When the mustard seeds start sputtering, add the avocado chunks and stir to coat the avocado with the spices. Turn off the heat and add the lime juice. Let it cool to room temperature.
2. Blend all together in the blender making sure the garlic and chili are well blended. The taste and aroma of the roasted and ground mustard seeds, asafetida ,chili and garlic is delectable and lends itself very nicely to the avocado.
To assemble the wraps-
Spread the cottage cheese on the lavash bread or the wrap bread of your choice, add the spinach leaves, sliced nectarines and the black beans. Top with dollops and dollops of the avocado chutney. Roll up and enjoy with extra avocado chutney on the side!
I hope you enjoy the avocado chutney and the wrap as much as we did!