Tabbouleh Tortilla Wrap with Guacamole

Happy birthday, Lyn! To keep the spring weather coming, here's a recipe that Chris and I especially like on a warm evening. Especially good if you remember the critical first step, which Chris has only forgotten once. I'll point it out.

Place 1 cup bulgur in a large bowl and pour over enough boiling water to cover (this is the critical step, without which it's like eating gravel!). Leave for 30 minutes or so until tender, then drain thoroughly.

Add 2 tablespoons fresh mint, chopped; 2 tablespoons fresh parsley, chopped; about 6 sliced scallions; and a half or more cucumber, diced. Mix thoroughly.

Blend together a quarter cup olive oil and the juice of a large lemon. Pour it over the bulgur mixture and toss well to mix. Chill for half an hour or so.

Make the guacamole in your usual way, I'm guessing... Or mash 1 ripe avocado with a half red chile, seeded and sliced; 1 clove garlic, crushed; and a half red bell pepper, seeded and diced fine.

Oh! Salt and pepper as you feel the urge, on both the tabbouleh and the guacamole.

Warm wheat tortillas as you prefer, in oven, a dry frying pan, or the microwave. Fill with tabbouleh and guacamole. Eat.

Your kitchen won't even be warm.