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
1 tablespoon tahini
1 tablespoon low-fat plain greek yogurt
2 teaspoons lemon juice
1 teaspoon honey or pure maple syrup
1 teaspoon water
¼ cup frozen shelled edamame, thawed
1 (8 inch) whole-wheat tortilla, slightly warmed
¼ cup thinly sliced cucumber
¾ cup bibb lettuce
¼ cup alfalfa sprouts
¼ ripe avocado, sliced
⅛ teaspoon kosher salt
Directions
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.
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.
