Turkey and Avocado Wraps

Cold lunch wraps with deli turkey, avocado, hummus, spinach, and cucumber rolled in whole wheat tortillas with a lemony yogurt spread. The filling is layered for even distribution, then rolled tightly for easy eating.

By Julienne

Servings: 4

Ingredients

• 60 g plain Greek yogurt stirred smooth
• 15 ml lemon juice freshly squeezed
• 10 ml olive oil divided
• 3 g salt fine
• 1 g black pepper freshly ground
• 15 ml water to loosen the spread if needed
• 4 pieces whole wheat tortillas large
• 120 g hummus plain
• 120 g baby spinach washed and dried
• 1 piece cucumber halved lengthwise and thinly sliced
• 340 g deli turkey thinly sliced
• 2 pieces avocado peeled, pitted, and sliced
• 5 ml olive oil divided

Instructions

1. In a small bowl, mix the Greek yogurt, lemon juice, 10 ml of the olive oil, salt, and black pepper. If the mixture feels too thick, stir in up to 15 ml water a little at a time until spreadable. The spread is smooth and easy to smear across a tortilla.
2. Lay out the tortillas and spread 30 g hummus over each one, leaving a 2 cm border at the edges. Each tortilla has an even layer of hummus.
3. Divide the spinach, cucumber, turkey, and avocado evenly among the tortillas. Drizzle the remaining 5 ml olive oil over the fillings, then spoon the yogurt spread over the turkey and vegetables. Each wrap has a balanced layer of turkey, avocado, and vegetables without overflowing.
4. Fold in the sides, roll each tortilla tightly into a wrap, and slice in half on a diagonal if desired. The wraps hold their shape when lifted and the cut edge shows even layers.