Avocado Veggie Wrap

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Avocado Veggie Wrap
Yield: 4 servings

Ingredients:

  • 1 avocado, gently rubbed under cold running water, seeded, peeled and cut into chunks
  • ½ cup plain nonfat Greek yogurt
  • 1 teaspoon lime juice
  • ½ cup carrots, scrubbed with clean vegetable brush under running water, grated
  • ½ cup celery, scrubbed with clean vegetable brush under running water, chopped
  • ¼ cup red onion, chopped, scrubbed with clean vegetable brush under running water
  • 12 ounces cooked chicken breast, cubed
  • ½ cup blueberries, gently washed under cold running water
  • 4 (8-inch) whole wheat tortillas
  • 2 cups fresh spinach, chopped, gently rubbed under cold running water
  • 2 Tablespoons sunflower seeds or sliced almonds

Directions:

  1. Wash hands with soap and water.
  2. In a medium bowl, mash ½ of the avocado chunks. Add yogurt and lime juice and mix until combined.
  3. Add remaining avocado, carrots, celery, onion, and chicken. Mix gently. Fold in blueberries.
  4. Place tortilla on a plate. Top with ¼ of the chicken mixture. Top with spinach and sunflower seeds.
  5. Roll up tortilla.
  6. Store leftovers in a sealed container for up to four days in the refrigerator.

Nutrition Information:

  • Serving Size (1 wrap):
  • Calories 387
  • Total Fat 14g
  • Saturated Fat 3g
  • Sodium 674mg
  • Total Carbohydrates 29g
  • Fiber 8g
  • Protein 37g