Roast pork 'n' avocado roll-ups

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15 min


6 sandwiches

Roast pork 'n' avocado roll-ups

© Royalty-Free/Masterfile


  • 1/2 cup light sour cream
  • 2 plum tomatoes , seeded and chopped
  • 2 green onions , thinly sliced
  • 2 garlic cloves , crushed
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper , or 1/2 tsp crushed red pepper
  • 2 avocados
  • 6 large tortillas , each about 1-ft. wide (burrito-size)
  • 1 head leaf lettuce
  • 500 g thinly sliced cold roast pork , or roast beef


  • Stir sour cream with tomatoes, onions, garlic, salt and cayenne until blended. Cut avocados in half and remove pits. Using a blunt tipped knife, score flesh into 1/4 inch squares, cutting down to, but not through, skin. Scoop out flesh with a spoon. Add to sour cream mixture and mix using a folding motion.
  • Lay tortillas on a cutting board or counter. Cover with lettuce leaves, then pork slices. Heap avocado mixture in a mound across centre. Roll up jelly-roll style. Sandwiches can be wrapped and refrigerated for up to 1 day.

Nutrition (per serving)

  • Calories
  • 565,
  • Protein
  • 30.7 g,
  • Carbohydrates
  • 55.4 g,
  • Fat
  • 25.2 g,

Guacamole bursting with taste is the center-piece of a no-cook, rolled tortilla sandwich