California Avocado and Chicken Summer Wrap

This wrap is packed with lean protein from chicken and healthy fats from avocado, making it a highly satisfying and nutrient-dense meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 ripe avocado, seeded, peeled, and cubed · 246 kcal in the whole recipe
• 1/2 cup plain nonfat Greek yogurt · 73 kcal in the whole recipe
• 1 teaspoon lime juice · 1 kcal in the whole recipe
• 1/2 cup blueberries · 48 kcal in the whole recipe
• 1/2 cup grated carrots · 22 kcal in the whole recipe
• 1/4 cup chopped red onion · 17 kcal in the whole recipe
• 2 cups fresh chopped arugula · 10 kcal in the whole recipe
• 12 ounces cooked chicken breast, cubed · 551 kcal in the whole recipe
• 4 8-inch whole wheat tortillas · 548 kcal in the whole recipe

Method

1. In a medium bowl, mash half of the avocado chunks together with the Greek yogurt and lime juice until relatively smooth.

   

2. Gently fold in the remaining avocado chunks, blueberries, grated carrots, chopped red onion, arugula, and cubed chicken breast until well combined.

   

3. Lay the whole wheat tortillas flat and divide the chicken and avocado mixture evenly among them, placing it in the center.

   

4. Roll up each tortilla tightly, tucking in the ends to secure the filling, then slice diagonally in half to serve.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.