Recipe Details

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

Description

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.