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Texas Grapefruit and Avocado Tortillas

Suffering from the mid-afternoon munchies and don’t want the usual bag of chips with salsa? One bite of this gourmet-caliber chip and dip rendition will have you addicted. Featuring heart-healthy grapefuit and avocado, baked chips, and a mouthful of flavor, this vegan recipe will easily become one of your favorite snacks and appetizers.
Suffering from the mid-afternoon munchies and don’t want the usual bag of chips with salsa? One bite of this gourmet-caliber chip and dip rendition will have you addicted. Featuring heart-healthy grapefuit and avocado, baked chips, and a mouthful of flavor, this vegan recipe will easily become one of your favorite snacks and appetizers.

Texas Grapefruit and Avocado Tortillas

Recipe adapted from TexaSweet.com

Serves 10

Ingredients:

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  • 6 (6-inch) flour tortillas
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  • 1 tablespoon vegan butter, melted
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  • 3 Texas Rio Star Grapefruit, sectioned
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  • 1/2 yellow bell pepper, stemmed and seeded
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  • 2 avocados, peeled and pitted
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  • Juice of 1 lime
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  • Salt and freshly ground black pepper
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  • 2 small jalapeno peppers, sliced into rounds

Directions:

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  1. Preheat oven to 350 degrees F.
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  3. Brush tortillas with butter and cut each into eight triangles.
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  5. Arrange on a baking sheet and toast in the oven until golden. Approximately 10 to 12 minutes.
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  7. Set chips aside.
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  9. Cut yellow bell pepper lengthwise into 1/8-by-1-inch julienne and set aside.
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  11. In a medium bowl, mash avocados with a fork until softened with some small pieces. Mix in lime juice, and season with salt and pepper.
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  13. Heap about 2 teaspoons avocado mixture on each reserved chip.
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  15. Place a grapefruit section on top and garnish with a yellow bell pepper slice and jalapeno slice.
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  17. Serve immediately.

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