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Tabbouleh Wrap With Guacamole Recipe


1 cup bulgur wheat
Handful of choped flat leaf parsley, fresh
1 bunch of green onions (about 4-6 rods), sliced
1/2 cucumber, diced
1/4 cup extra virgin olive oil
Juice of 1 large lemon
Sea salt and ground black pepper (optional)
4 wheat tortillas

For guacamole:

1/4 red onion
1 ripe avocado, stoned, peeled and diced
Juice of 1/2 lemon
Sea salt, to taste
1 clove of garlic, crushed


Put bulgur wheat in a large heatproof bowl and add enough boiling water to cover. Let bulgur wheat and water sit together for 25-35 minutes or until wheat is tender but still has "some bite." Drain thoroughly and return cooked bulgur wheat to bowl.

Add parsley, green onions, and cucumber to the bulgur wheat and mix evenly with a spoon. Whisk together extra virgin olive oil and lemon juice, then pour mixture over bulgur wheat and vegetables. Add sea salt and pepper, if desired, and toss well. This dish is best served after 30 minutes of chilling in the refrigerator.

Just before serving, combine avocado pieces with chopped red onion, lemon juice, crushed garlic clove, and sea salt, if desired. Mash lightly with a fork until guacamole reaches desired consistency.

Warm tortillas in a large, dry pan and serve rolled up with tabbouleh and guacamole.

Enjoy this simple, healthy, and delicious tabbouleh wrap with guacamole recipe.


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