Ingredients
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¼ cup reduced-fat plain strained (Greek-style) yogurt
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1 tablespoon water
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1 tablespoon finely chopped fresh flat-leaf parsley
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1 tablespoon finely chopped fresh chives
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1 tablespoon finely chopped fresh dill
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1 teaspoon capers, rinsed
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1 teaspoon finely chopped garlic
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½ teaspoon lemon juice
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¼ teaspoon salt
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1 cup baby spring mix salad greens
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1 scallion
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2 (8-inch) whole-wheat tortillas
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2 Persian cucumbers, unpeeled and cut into 4-by-1/4-inch strips
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½ cup alfalfa sprouts, divided
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1 medium avocado, sliced (1/4-inch), divided
Directions
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Combine yogurt, water, parsley, chives, dill, capers, garlic, lemon juice and salt in a mini food processor; process until smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Transfer to a small bowl.
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Toss salad greens with 2 tablespoons dressing in a medium bowl.
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Thinly slice dark green part of scallion. (Reserve white and light green parts for another use.) Place tortillas on a clean work surface. Spread 2 tablespoons dressing on each tortilla. Top with cucumbers, sprouts, scallion slices, avocado slices and dressed greens. Tightly roll the tortillas into wraps. Cut the wraps in half to serve.
