California Avocado Super Summer Wrap

Fresh avocado doubles for dressing and filling complementing blueberries, carrots, arugula and chicken in this cool summer wrap.

Makes 4 servings/USDA MyPlate
  • 1 ripe avocado, seeded, peeled and cut into chunks
  • ½ cup plain nonfat Greek yogurt1 TSP lime juice
  • ½ cup blueberries
  • ½ cup grated carrots
  • ¼ cup chopped red onion
  • 2 cups fresh arugula, chopped
  • 12 ounces cooked skinless chicken breast (a rotisserie chicken is perfect for this dish—save leftover chicken for another meal)
  • 4 8-inch whole wheat tortillas
  1. Mash half the avocado chunks with yogurt and lime juice in a medium bowl.
  2. Add remaining filling ingredients, including the rest of the avocado chunks; mix gently.
  3. Top each tortilla with ¼ of filling mixture.
  4. Roll, tucking in the ends. Slice in half diagonally, securing with toothpicks, if needed.
Nutrition Information Per Serving
Calories 389
Total Fat 13 gm
Saturated Fat 3 gm
Cholesterol 75 mg
Carbohydrates 32 gm
Dietary Fiber 7 gm
Total Sugars 6 gm
Added Sugars 0 gm
Protein 35 gm