green goddess wrap

Quick & Easy

Green Goddess Wrap

Drescription

A soft and silky green goddess dressing blends with crunchy fresh cucumber and tender greens in this easy wrap. If you prefer, you can ditch the wrap and enjoy the filling as a salad instead.

Ingredients

¼ cup reduced-fat plain strained (greek-style) yogurt
1 tablespoon water
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh dill
1 teaspoon capers, rinsed
1 teaspoon finely chopped garlic
½ teaspoon lemon juice
¼ teaspoon salt
1 cup baby spring mix salad greens
1 scallion
2 (8-inch) whole-wheat tortillas
2 persian cucumbers, unpeeled and cut into 4-by-1/4-inch strips
½ cup alfalfa sprouts, divided
1 medium avocado, sliced (1/4-inch), divided

Directions

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.
Toss salad greens with 2 tablespoons dressing in a medium bowl.
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.

Egyptian Tossed Salad

This crisp blend of vegetables is offered as a topping or side at Zooba, the Egyptian street food restaurant in New York City. We made it a stand-alone salad to stuff into pita with taameya (Egyptian falafel--see Associated Recipes) or serve with just about anything else. (Recipe adapted from Zooba Restaurant.)