Serves 4
379 cal · 15 min
California Avocado Super Summer Wrap
Recipe GLPRf51e04fb4d2f8a
A fresh and vibrant wrap featuring seasoned chicken, creamy avocado-yogurt spread, and colorful summer vegetables wrapped in whole wheat tortillas. Perfect for a light, protein-packed lunch or dinner.
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Ingredients
1 ripe avocado, seeded, peeled, and cut into chunks
1/2 cup plain nonfat Greek yogurt
1 teaspoon fresh lime juice
1/2 cup fresh blueberries
1/2 cup grated carrots
1/4 cup chopped red onion
2 cups fresh chopped arugula
12 ounces cooked chicken breast, cubed
4 8-inch whole wheat tortillas
Directions
In a medium bowl, mash half of the avocado chunks together with the Greek yogurt and lime juice until you reach a smooth, creamy consistency.
Add the cooked chicken, blueberries, grated carrots, red onion, arugula, and remaining avocado chunks to the bowl. Gently fold all ingredients together until evenly combined, being careful not to break the remaining avocado pieces.
Lay out one tortilla on a clean, flat surface. Spread or spoon one-quarter of the filling mixture evenly across the center of the tortilla, leaving a 1-inch border on all sides.
Fold the top and bottom edges of the tortilla inward, then roll tightly from one side to the other, tucking the edges in as you go to create a secure wrap. Repeat with remaining three tortillas and filling.
Using a sharp knife, slice each wrap in half diagonally. If desired, secure each half with a toothpick to hold it together. Serve immediately.
