mat osv.

Filling:
6 ounces alfalfa sprouts
1/2 cucumber, peeled and diced
3 tablespoons red onion, finely chopped
2 tablespoons chopped fresh cilantro
1 fresh red chili, seeded and finely chopped (optional)

Guacamole:
1 large avocado, halved, pitted and peeled
1 tablespoon lime juice
Pinch of salt
1 clove garlic, minced
1 Roma tomato, seeded and diced

Tortillas:
2 cups (8 ounces) all-purpose flour
Pinch of salt
3 tablespoons olive oil
1/2 to 2/3 cup (4-5 fluid ounces) warm water

For the Filling: In a medium bowl, combine the sprouts, cucumber, red onion, cilantro and red chili (if using). Toss to combine, and set aside.
For the Guacamole: Spoon the avocado into a small bowl, and mash it with a fork. Stir in the lime juice and salt. Fold in the garlic and tomato. Taste and adjust. Place in a bowl, and cover with plastic wrap. Set aside.
To Make the Tortillas: Place the flour and salt in a food processor. Pulse to combine. Add the olive oil, and blend.
Gradually add the water to the flour mixture just until a stiff dough is formed. (The amount of water you need will vary.)
Transfer the dough to a floured surface, and knead until smooth. Cover the dough with a damp cloth.
Divide the dough into 8 pieces. Knead each piece for a few minutes, and form into balls. On a surface dusted with flour, flatten and roll out each ball into a 9-inch circle.
Heat an ungreased heavy-based pan, like a cast-iron skillet. Cook 1 tortilla at a time, about 30 seconds on each side. Place the cooked tortillas on a baking sheet lined with paper towels.
To Serve: Spread each tortilla with a heaping spoonful of guacamole, top with filling, and roll up.