1 medium avocado, peeled and chopped
½ cup plain, nonfat Greek yogurt
1 teaspoon lemon juice
½ cup blueberries
½ cup grated carrots
¼ cup red onion, chopped
2 cups fresh arugula, chopped
12 ounces cooked chicken breast
4, 8-inch whole wheat tortilla wraps
- Mash half the avocado chunks with yogurt and lemon juice in a medium bowl to create the dressing.
- Add remaining ﬁlling ingredients, including the rest of the avocado chunks; mix gently.
- Top each tortilla with ¼ of ﬁlling mixture. Roll, and tuck in ends.
- Slice each wrap in half diagonally, securing with toothpicks, if needed.
Recipe and photo courtesy the California Avocado Commission
Total Fat: 13g
Saturated Fat: 2.5g
Sodium: 380 mg
Total Sugar: 4g (Added Sugar: 0g)