Chicken Avocado Spinach Wrap with Lemon Basil Dressing
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Prep time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 large spinach tortilla
  • ½ C shredded chicken
  • 1½ C spring mix salad - (can also use spinach, kale, romaine or greens of choice)
  • ¼ C purple cabbage, sliced thin
  • ½ avocado, cubed
  • 1 Tbsp roasted and salted sunflower seeds
  • ½ medium tomato, seeded and chopped
  • 2 Tbsp lemon basil dressing
For the Lemon Basil Dressing:
  • juice of 1 extra large lemon or 2 medium lemons
  • 1 clove garlic chopped
  • 1 C loosely packed fresh basil leaves
  • ¼ C 0% plain greek yogurt
  • 1½ Tbsp honey
  • ¼ C good quality olive oil
  • S & P to taste
Instructions
For the Lemon Basil Dressing:
  1. Add all ingredients except for olive oil into a blender or use an immersion blender. Blend until basil is thoroughly mixed. Slowly drizzle olive oil in with blender on until combined. Add S & P to taste.
For the Wrap:
  1. In a medium bowl add all of the ingredients for the wrap except the dressing and the tortilla. Drizzle dressing over the top and toss to coat.
  2. Place salad mixture in the center of the tortilla. Fold each side in and roll tightly. Cut in half and serve.
  3. Store remaining dressing in an airtight container or mason jar in the fridge for up to 5 days.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/chicken-avocado-spinach-wrap-lemon-pesto-dressing/