This healthy, quick wrap is packed with plenty of green vegetables—cucumber, sprouts and lettuce add crunch, avocado lends creaminess and edamame provides some plant-based protein.
Ingredients
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1 tablespoon tahini
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1 tablespoon low-fat plain Greek yogurt
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2 teaspoons lemon juice
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1 teaspoon honey or pure maple syrup
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1 teaspoon water
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¼ cup frozen shelled edamame, thawed
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1 (8 inch) whole-wheat tortilla, slightly warmed
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¼ cup thinly sliced cucumber
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¾ cup Bibb lettuce
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¼ cup alfalfa sprouts
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¼ ripe avocado, sliced
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⅛ teaspoon kosher salt
Description
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Whisk tahini, yogurt, lemon juice, honey (or maple syrup) and water together in a small bowl. Add edamame and slightly smash with the back of a fork, mixing to combine with the dressing.
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Spread the edamame mixture onto tortilla, leaving about 1 inch bare around the edge. Top with cucumber, lettuce, sprouts and avocado. Sprinkle with salt. Roll up and cut in half to serve.
