Recipe updated on 2007-02-17

Vegi Wraps

    for the avocado or guacamole sauce:
  • 1 avocado
  • 1 clove garlic, crushed
  • 1/2 tsp. chili pepper, seeded and chopped
  • 1 lime, juiced
  • salt
  • pepper

for the wraps:

  • 12 flour tortillas
  • 1/2 onion, finely chopped
  • 1 garlic, crushed
  • 1/2 chili pepper, finely sliced
  • 1 bell pepper, de-seeded and chopped
  • 2 med. zucchinis, sliced
  • 4 tbs. walnuts, chopped
  • 1/2 tsp. cumin
  • 3 cup soy cheese, grated
  • 3 tbs. oil
  • salt
  • pepper
  • 2 tomatoes, sliced


  1. Preheat oven to 325 F / 163 C degrees.
  2. Cut the avocado in half and scoop the flesh with a teaspoon into a bowl.
  3. Mash it with a fork, add 1 clove crushed garlic, 1/2 teaspoon chopped chili pepper, and lime juice.
  4. Season with cumin, salt and pepper to taste.
  5. Heat oil in a frying pan and saute the onion. When it is translucent add 1 clove crushed garlic, 1/2 sliced chili, zucchini, bell pepper, and chopped walnuts.
  6. Cook for 5 to 10 minutes until the vegetables are soft and ingredients have mingled.
  7. Transfer them to a bowl.
  8. Place 2 tablespoons of the vegetable/nut mixture, and the avocado guacamole mixture on a tortilla.
  9. Sprinkle some grated cheese on top of the mixtures and then roll the tortilla up.
  10. Lay it on a lightly oiled cookie sheet.
  11. Do this to all the tortillas.
  12. Place cookie sheet in the oven and warm for 10-15 minutes or until the tortillas are lightly browned.
  13. Place the enchiladas on a warm serving plate and place a spooful of the avocado mixture on each; decorate with the tomato slices.