When I started making egg and avocado wraps, I used 1/2 of the avocado to make 1 serving of guacamole and put the other half of avocado in the refrigerator. I had to use it the next day because it does not keep well.
By experimenting, I have learned that I can freeze the guacamole for my breakfast wraps. I am really enjoying this. With it frozen in serving sizes, I can have my wrap ready in 5 minutes, plus there is very little to clean up afterwards.
This is the way I froze avocado. To make the guacamole for 6 breakfast wraps, I purchased 3 avocados and used the recipe listed below:
Using butter containers for molds, I divided the mixture into 6 serving sizes and froze it in the containers. It pops out like an ice cube.
After frozen, I put each serving in a sandwich bag, taped it shut, then put all of them in a zip lock freezer bag and back into the freezer.
I don't know how long I can keep this in the freezer. However, after 10 days, I have seen no change in the color or the taste. I'm thinking that the lemon helps in preserving the color.
It takes only 30 seconds to thaw out the guacamole in the microwave and I can have my breakfast wrap ready in just the little time it takes to fry a couple eggs.
Link: Avocado Breakfast Wrap
This page contains the following solutions.
Air is what turns guacamole and fresh avocados brown. After you open a package of guacamole or cut an avocado open, wrap it tightly with plastic wrap.
When storing guacamole, keep it from turning brown by placing plastic wrap directly on top of the guacamole. Smooth the plastic wrap so there are no air bubbles.
You can make guacamole ahead for use, today or several days later, by pressing plastic wrap directly on the surface. Make sure there are no air bubbles or a way for air to get to the top. Store in refrigerator.
