Cook's Hideout: Tabbouleh with Guacamole in a Tortilla Wrap

July 26, 2011

Tabbouleh with Guacamole in a Tortilla Wrap

This morning my son, who just woke up, asked me why doesn’t our town have “nowhere”. I was searching for words for a little bit and said there is nothing called “nowhere”. He retorted back, then how did Lightning Mcqueen (the race car in Cars movie) get lost in the middle of nowhere???? Every town should have a "middle of nowhere". I was thinking to myself, how the heck am I supposed to know that, ask the people at Disney who made the movie. Phew, these kids make you sweat sometimes.. 


Well since the day started with a LOT of thinking, I decided not to think too much about dinner and to keep it simple and easy. Keeping with the “Cooking from the cookbook” theme I made Bulgur tabbouleh with guacamole from The Ultimate Book of Vegan Cooking, wrapped them up in a tortilla and called it a day..


Bulgur – 1 cup (you can use Indian style cracked wheat too) 
Cucumber – ½ cup, finely diced
Green onions – ½ cup, chopped (I used red onions since I didn’t have any scallions) 
Mint – 2tbsp, finely chopped 
Cilantro – 2tbsp, finely chopped (original recipe called for parsley) 
EVOO – 3tbsp 
Lemon juice – 3tbsp 
Salt & Pepper – to taste
Tortillas – 4, for serving 

To make Guacamole
Avocado – 1 
Red onion – 2tbsp 
Cilantro – 1tbsp, finely chopped 
Lemon juice – 1tbsp 
Jalapeno pepper – 1, finely chopped
Garlic - 1 clove, finely chopped
Salt & Pepper – to taste 

  • Cook bulgur as per package directions. If you are unlucky like me and have a package without directions, then bring 2cups of water to a boil, pour in bulgur; lower the flame to low, cover and cook until all the water is absorbed. It took me about 6-8 minutes for the liquid to be absorbed. Cover and set it aside until slightly cooled. 
  • Whisk lemon juice and olive oil in a small bowl.
  • Add chopped cucumber, green onions, herbs and the dressing to the cooked bulgur. Mix gently and chill for at least 30 minutes for the flavors to mingle. 
  • For guacamole: Mash avocado pulp with the other ingredients and set aside.
  • To serve, warm the tortilla in a dry frying pan or wrapped in a damp paper towel in the microwave. Spoon some bulgur in the middle of the tortilla and top it with guacamole. Roll the tortilla up like a burrito and ENJOY.. 

Bulgur tastes very fresh and vibrant from the herbs and the slight heat from guacamole really balances all the flavors.

Lets check out what my fellow marathoners have been cooking up for Day 4 of our BM# 7.


  1. I definitely loved this fusion...Its totally my type of food..Thanks for sharing, can t wait to try it out..

  2. wow! I wonder if anyone at home would be happy with this spread here, barring me, of course!!

  3. Lovely fusion!!!Must try soon.

  4. Yeh where is nowhere? Good question Kids do make us laugh! The food looks and sounds delicious too!

  5. Different not heard of it...really appreciate your interest trying out new recipes...

  6. got to try this for hubby - he likes fusion cooking ! btw Pavani, just wondering if I can use couscous in place of Bulgur wheat..

    Indian Mithai Mela ending 8th Aug
    Dish it out- Mushroom and Onions – ending 31st July

  7. Great presentation. A healthy and filling meal.

  8. Looks delicious and I just love the clicks a lot :)

  9. I love dinners that don't require much thought or prep. This look lovely.

  10. Love that dish and the image of herbs.

  11. That sounds like a great dish .. nice presentation!

  12. hahah, I agree that kids these days are too smart! It's a non stop questioning hour all the time at home..Sometimes we leave just to get rest..dinner setup looks so good..

  13. Pavani,
    Lovely fusion..looks interesting
    Thanks for sharing the recipe..
    Happy Blogging


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