Summer Lunch Wrap
A quick, fresh, and adaptable wrap packed with healthy ingredients that’s perfect for summer lunches.
Ingredients
Main Ingredients
- 4 large large whole-wheat tortillas or wraps (or gluten-free wraps)
- 2 cups cooked, shredded chicken (rotisserie is fine, or grilled chicken) You can use leftover chicken for ease.
- 1 cup crunchy romaine or mixed greens, chopped Fresh greens from the farmer's market recommended.
- 1 cup thinly sliced cucumber and/or bell pepper
- 1 ripe avocado, sliced
- 1/2 cup crumbled feta or shredded cheddar (optional) Substitute with dairy-free options if needed.
Dressing and Seasoning
- 1/3 cup plain Greek yogurt mixed with 1 tbsp Dijon and a squeeze lemon This dressing is key for flavor.
- 2 tbsp chopped fresh herbs (cilantro or parsley) Herbs add freshness.
- Salt and pepper to taste
Optional Add-ins
- pickled red onions, hot sauce, or a smear of hummus Customize as desired.
Instructions
Preparation
- Warm the tortilla for 10 seconds in a skillet or microwave to help it roll without cracking.
- Spread hummus or yogurt dressing in the center of the tortilla.
- Layer with greens, chicken, cucumber, avocado, cheese, and herbs.
Assembly
- Fold the sides in, then roll tightly to secure.
- If it unravels, wrap in foil and press gently.
Notes
Assemble but don’t slice for make-ahead storage; these wraps stay fresh for up to 24 hours when wrapped tightly. Reheat for a warm version by toasting in a skillet.