- 2 flour tortillas, 10″ each
- 1/4 medium avocado, lightly mashed
- 6 leaves green- or red-leaf lettuce
- 2 small tomatoes, thinly sliced
- 1/2 cup shredded carrot
- 1 cup torn spinach leaves
- 1/4 cup thinly sliced red onion
- 1 cup shredded red cabbage
- 2 tsp red wine vinegar
- 1/4 cup shredded Monterey Jack cheese
- Spread tortillas with avocado and top with lettuce and tomato. In a bowl, combine carrot, spinach, onion and cabbage; toss with vinegar; add salt and pepper to taste. Divide salad among tortillas and top with cheese. Fold tortillas around salad.