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Cinco de Mayo Guacamole Wraps
from the kitchen of Sharmagne Leland-St. John

1 large ripe avocado
1 medium tomato, diced
1 small red onion, diced
1 small bunch cilantro chopped
2 teaspoons apple cider vinegar
1 tablespoon freshly squeezed lime juice
Fajita or Cajun seasoning, to taste
6 large radicchio leaves

In a medium sized bowl mix the first 7 ingredients thoroughly.
Wash the radicchio leaves, pat dry and lay them out on the cutting
board.

Starting at the rounded end put a couple of spoonsful of the guacamole
mixture onto the leaf. Roll toward the opposite end and transfer to a
platter with the stem side down. Continue until all the guacamole has
been scraped from the bowl.

This is finger food. Serve with Tortilla chips if desired.

 

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