Tomato, Basil and Avocado Tortilla Sandwich recipe


  • 1 large whole-grain wheat Tortilla or wrap
  • Tomato paste from a tube*
  • 1 medium vine-ripened tomato, sliced
  • 5 fresh basil leaves
  • 4 avocado slices
  • Coarse salt or sea salt
  • 1/2 of a peach, sliced

Cooking Instructions

Spray a non-stick frying pan with a light coating of vegetable oil spray or lightly brush with olive oil. Heat the pan until warm. Place the tortilla in the pan and cook until slightly crisp on the bottom side; flip the tortilla over and spread the tomato paste on top of the crisped side of the tortilla. On top of 1/2 of the tortilla, layer the tomato slices, basil leaves, and avocado slices.

Fold the other 1/2 of the tortilla over the top of the ingredients. Allow to heat in the pan for another few minutes or just until the bottom of the tortilla gets crisper. Remove from the frying pan to your serving plate.

Serve with a few slices of fresh peach and you have a lovely, healthy summer breakfast.

Makes 1 serving.

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