I found this avocado butter recipe in Cuisine at Home, which suggested using the butter as a topping on garlic bread. It’s not really a butter, it’s more like a spread but has the consistency of butter. I just so happened to have all the ingredients on hand and this sounded so good, I decided to make up a batch to use as a spread for a chicken wrap instead.
- 1 avocado, pitted and peeled
- 1/2 cup fresh cilantro leaves
- 2 Tbsp minced scallions
- 1 Tbsp fresh lemon juice
- 1 Tbsp extra-virgin olive oil
- 1/4 tsp kosher salt
Puree avocado, cilantro, scallions, lemon juice, olive oil and salt in a food processor or immersion blender. Puree until consistency of butter, about 1 minute.
The wrap itself is super simple too. I just sauteed a small chicken breast lightly seasoned with salt, pepper and garlic powder in a little olive oil. While the chicken is resting, build the wrap. I took a sun-dried tomato basil wrap – laid it flat on a foiled baking sheet and then topped it on one side with grated Vermont white cheddar cheese, sliced red onion and the sauteed chicken, sliced. I broiled it for a few minutes (laid open) on a low broil until the cheese melted. Then I spread a good amount of the avocado butter on the other side and topped with some sliced romaine. Roll up, slice in half and enjoy!