Prep Time:
10 mins
Total Time:
10 mins
Servings:
2
Ingredients
Directions
For each wrap, place a tortilla on a flat work surface and cover half the tortilla surface with a piece of leaf lettuce. Top lettuce with 1 mozzarella slice, and distribute 1/3 cup shredded chicken over cheese.
Cut cucumber in half crosswise. Cut one half into 6 to 8 cucumber spears, and set aside. Use a vegetable peeler to shave remaining half of cucumber into very thin pieces, avoiding seeds. Place 1/2 of shaved cucumber on top of chicken.
Add half the avocado slices and half the sweet onion rings. Drizzle with 1 tablespoon green goddess dressing. Begin rolling the tortilla from the filled edge to the unfilled edge. Roll wrap in a paper towel to mold. Meanwhile, repeat steps with remaining ingredients for second wrap.
Release first wrap from paper towel and tie closed with a green onion leaf or chive. Release and tie second wrap.
To serve, place wraps on a bed of leaf lettuce. Lettuce leaves may be used for an optional outer wrap. Garnish with reserved cucumber spears and grape tomatoes.
Cook’s Note
Leave half the tortilla surface bare of fillings. This helps to keep the everything inside the tortilla while rolling to make the wrap.
Nutrition Facts (per serving)
| 1586 | Calories |
| 61g | Fat |
| 207g | Carbs |
| 54g | Protein |
