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Chicken Avocado Spinach Wrap with Lemon Basil Dressing

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Here comes our chicken avocado spinach wrap and who doesn’t love a good wrap?  Especially when you stuff it with things like shredded chicken, creamy avocado, tomatoes, spring mix lettuce and toasted sunflower seeds.  Toss some of our absolute favorite lemon basil dressing and wrap everything up in a spinach tortilla….booya!

Wraps are so easy to throw together and you can get creative with the ingredients you choose to stuff into your tortilla.  Our favorite is the chicken avocado spinach wrap. They are also a good alternative for your own lunch or school lunches when you’ve hit your sandwich limit!

Our favorite is the chicken avocado spinach wrap. There are so many different types of tortillas available now as well like sun-dried tomato, herb, spinach, or there are even gluten free options.  For our chicken avocado spinach wrap, you can play around with the different flavored tortillas or just stick to a plain flour tortilla. You can’t go wrong with whatever you choose.

We happen to love these spinach tortillas and the combination that we created to stuff inside this wrap is absolutely delicious.  It’s also important to point out that the color combo is on point with the green spinach tortilla, purple cabbage, yellow tomato, white chicken and light green avocado.  I don’t know about you but I always enjoy eating food that looks and tastes good, so a pretty wrap it is for the win!!

Here’s another win. Cook up a little extra chicken when you make our Pan Roasted Chicken with Purple Potatoes and use the leftovers for these delicious wraps.


Chicken Avocado Spinach Wrap with Lemon Basil Dressing
 
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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.

Grilled Squash with Roasted Red Pepper Tahini Drizzle

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Grilled summer squash anyone??

Summer is just around the corner and that could very well explain our latest craving for grilled summer squash.  Not that we need a reason to eat summer squash but you get the point right?  Well, we also recently created this amazingly delicious roasted red pepper tahini dressing and thought they would pair perfectly together.  We were so right!  Holy moly!!  Talk about a flavor party going on.  This recipe is so super easy and another flavor win.  If you are a fan of grilled squash then you are going to want to put this one on your list.  I’d suggest sooner than later too because you’ll be craving it after you try it.  Just sayin.

For starters, you are going to want to get the garlic going in the oven to roast it up.  It’s used in the dressing and takes about 45 minutes to cook.  You can do the garlic ahead of time and keep it in the fridge for up to 2 weeks so if you’ve already done that part, move on to the rest…  Just pick out some pretty zucchini and yellow squash and cut them into 1 inch thick long pieces and rub them down with some olive oil and sprinkle with salt and pepper.  Set the squash pieces aside and get going on the delicious red pepper dressing.

This part is seriously so easy.  If you have an immersion blender, it’s time to put it to use.  Otherwise, you can easily do this part in a blender too. So, just combine all of the ingredients for the roasted red pepper tahini dressing in an immersion blender and blend away.  That’s it, easy peasy!

Heat a grill pan over medium high heat and grill up the squash so each side gets nice charred grill lines.

Plate the squash and drizzle the roasted red pepper tahini sauce over the top.  Finish the dish off with feta cheese, roasted sunflower seeds and some S&P.  This dish is a perfect side dish or on all by itself.  Summer squash is definitely not just for summer!!


Grilled Squash with Roasted Red Pepper Tahini Drizzle
 
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Serves: 6
Ingredients
  • 3 zuchinni squash
  • 2 tsp good quality olive oil
  • 2 Tbsp feta cheese, crumbled
  • 1 Tbsp toasted sunflower seeds
  • S&P
For the Roasted Red Pepper Tahini Dressing:
  • 1 C roasted red peppers - we used jarred but you can roast your own
  • ¼ C tahini
  • 5 cloves roasted garlic - See note below on how to roast garlic or you can purchase roasted garlic
  • ¼ C 0% Greek yogurt
  • ½ medium lemon, juiced
  • S&P to taste
**Roasted Garlic - Preheat oven to 400 degrees. Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut ¼ to a ½ inch from the top of cloves, exposing the individual cloves of garlic.
Place the garlic cut side up on a sheet of foil. Drizzle a couple teaspoons of olive oil over the garlic. Loosely cover the garlic bulb with foil and bake for 45 minutes. Allow to cool. Turn garlic bulb upside down and squeeze garlic cloves out. store in the fridge in an airtight container for up to 2 weeks.
Instructions
  1. Heat a grill pan over medium-high heat. Cut ¼ off of each end of the squash. Cut the squash into 1 inch pieces, lengthwise. Rub each side of squash with olive oil, season with S&P. Grill squash approx 3 minutes per side.
  2. While squash is grilling assemble the roasted red pepper tahini dressing.
  3. Add all ingredients except S&P to a blender. Mix until completely combined. Season with S&P to taste.
  4. Assemble grilled zuchinni on a platter. Drizzle with roasted red pepper tahini dressing. Sprinkle with crumbled feta and sunflower seeds. Serve immediately.

Garden Veggie Wrap with Lemon Basil Dressing

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This garden veggie wrap with lemon basil dressing is the definition of a fresh, healthy, leaves you feeling full and energized and not sluggish, wrap.  We love this wrap for two reasons…1) It’s packed with veggies and healthy fats 2) It’s made with our absolute favorite lemon basil dressing.

Stych Photography

If you follow us regularly you know that we heart this lemon basil dressing, it turns everything you pour it on into magic…it’s true. You need to make some for yourself so can experience what we’re talking about.

Stych Photography

So this wrap is NOT complicated, in fact you can use whatever ingredients you want or have on hand.  We used grated carrots, cucumbers, sprouts, avocado, yellow pepper, havarti cheese and toasted sunflower seeds, all piled on a gluten free spinach tortilla.  Oh, and don’t forget the lemon basil dressing…duh!!!

Stych Photography

Just wrap it up, secure it with a couple of toothpicks before cutting it in half, and you are ready to enjoy this healthy, low cal lunch. Easy peasy lemon basil squeezy!

Stych Photography

Garden Veggie Wrap with Lemon Basil Dressing
 
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Serves: 2
Ingredients
  • 2 spinach tortillas (we used gluten free)
  • ½ C sprouts
  • ¼ C sliced cucumbers
  • 6 strips yellow pepper (yellow pepper cut into strips)
  • ¼ C grated carrots
  • ½ avocado, sliced
  • 2 slices havarti cheese
  • 2 Tbsp toasted sunflower seeds
  • 2 Tbsp lemon basil dressing (see recipe below)
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
  1. Lay the two tortillas on a large cutting board. Line each tortilla with sprouts, cucumbers, yellow pepper strips, grated carrots, havarti and avocado and sprinkle with sunflower seeds. Drizzle lemon basil dressing over the top of each wrap.
  2. Roll into a wrap and secure with 2 toothpicks. Cut in half and serve.
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. Store remaining dressing in an airtight container in the fridge for 3-5 days.