Avocado Gruyère Wrap

I don't know that this deserves to be on a cooking blog, since there isn't any cooking involved. However, I get easily bored with sandwiches, and I'm never quite sure what flavor combinations will work well together. And, to be honest, by the time I usually get around to making a sandwich, I am too hungry to want to experiment with flavor combinations that might turn out to be horrific. So, it seemed like a good idea to share with you one of my favorite sandwiches.

There is no meat on this wrap. I went for years in school where my mother used to pack me soups, salads, or pasta for lunch because I really didn't like sandwiches or wraps. I am not intellectually opposed to lunch meat, but once I start reading the nutrition labels (the salt content!) and peeling it out of the package (it gets slimy!), I am pretty grossed out in practice. I do however think that this wrap would be delicious with some extra lunch meat added, or diced pieces of grilled chicken tossed in.

In the summer, I find that heat generally makes me not hungry. If I am hungry, I tend not to want to cook; I want what I'm eating to be quick, easy, light, and chilled, if possible. In this triple digit heat with air you could probably slice, plate, and serve, the less my oven and stove are on the better. This wrap has been one of my staples over the past few weeks. It meets all of the above criteria, transports well, and is not hard to do. 

Avocado Gruyère Wrap

1/2 small avocado
2 Tbsp. sweet onion, diced
2 oz. Gruyère, diced
1 tsp. ranch dressing
1 whole wheat flour tortilla, fajita size

Place the tortilla on the plate.  Scoop out the flesh of one half of an avocado onto the tortilla, using the knife to mash it up a bit.  Add in the onion, cheese, and ranch dressing.  Use a spoon to mash/stir until everything is well blended.  Wrap up the tortilla; slicing is optional.