Veggie Wrap with Dill and Cucumber Sauce
You don't have to be vegetarian to enjoy the wholesome goodness of this wrap. These tasty tortillas, stuffed with cream cheese, Cheddar, veggies and avocado, will win over even the most committed carnivore.
Ingredients
Cucumber Dill Sauce:
1/4 cup plain low-fat Yogurt
1/4 cup lite Mayonnaise
1 small seeded grated Cucumber
1 small Onion, peeled & grated
1/8 tsp dry Mustard
1/4 cup freshly chopped Dill
Salt & Pepper, to taste.
Cucumber Dill Sauce Directions:
Combine all ingredients in a food processor. Process until blended. Pour into bowl and refrigerate 1-2 hours before serving. Pour small amount of dill sauce across salmon steaks and sprinkle with small amount of fresh dill. Serve remaining sauce in serving dish.
Ingredients
- 1 tbsp. Dill and Cucumber Sauce (see below)
- 1 large flour tortilla, regular or flavored
- 2 tbsp. shredded carrot
- 2 tbsp. thinly sliced red or yellow pepper
- 2 tbsp. thinly sliced or chopped red onion
- 1/4 cup shredded Cheddar or Monterey Jack cheese
- 1/4 avocado, peeled and sliced
- 1/4 cup baby spinach leaves (or torn arugula)
- 1/4 cup alfalfa sprouts
- salt and pepper to taste
Cucumber Dill Sauce:
1/4 cup plain low-fat Yogurt
1/4 cup lite Mayonnaise
1 small seeded grated Cucumber
1 small Onion, peeled & grated
1/8 tsp dry Mustard
1/4 cup freshly chopped Dill
Salt & Pepper, to taste.
Cucumber Dill Sauce Directions:
Combine all ingredients in a food processor. Process until blended. Pour into bowl and refrigerate 1-2 hours before serving. Pour small amount of dill sauce across salmon steaks and sprinkle with small amount of fresh dill. Serve remaining sauce in serving dish.