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

  1. 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.
  2. 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.