From the Kitchen of:  Pepper
Source:  Sun Herald Newspaper 07/11/01

 

1		ripe avocado, diced
1/4	cup	sour cream
1	tbsp.	lime juice
1/2	tsp.	hot red pepper sauce, or to taste
1/2	tsp.	Worcestershire sauce
	dash	salt
4		burrito-size flour tortillas, warmed (or wrapper of choice)
8	slices	cooked bacon
4		large leaves red lettuce
2		large tomatoes, cut into 1/4-inch slices
1		ripe avocado, sliced
1		ripe mango, sliced

Spread each tortilla with 3 tablespoons of the avocado spread. Place 2
bacon slices down center of each tortilla, overlapping slightly.

Top with lettuce, then tomato, avocado and mango. Season lightly with salt
and pepper.

Fold bottom end of tortilla partially over filling, then roll into a bundle
and serve.

Variation: Replace the avocado spread with a mango spread. In blender or
food processor,
combine 1 cup diced ripe mango, 1/4 cup cream cheese, 2 tablespoons olive
oil, 1 tablespoon fresh
lemon juice, 1 tablespoon fresh lime juice, 1 tablespoon honey, a dash of
ground cumin and a dash
of ground coriander.

Blend until smooth.

Adjust seasonings to taste, adding salt and more lemon or lime juice as
needed. -Adapted from Mission Foods and vegetariantimes.com.