1 ripe avocado (seeded, peeled, and cut into chunks)
1/2 cup plain nonfat Greek yogurt
1 teaspoon lime juice
1/2 cup blueberries
1/2 cup carrots (grated)
1/4 cup red onion (chopped)
2 cups fresh arugula (chopped)
12 ounces cooked chicken breast (cubed)
4 8″ whole wheat tortillas
- Mash half the avocado chunks with yogurt and lime juice in a medium bowl.
- Add remaining filling ingredients, including the rest of the avocado chunks; mix gently.
- Top each tortilla with 1/4 of filling mixture.
- Roll tuck in ends. Slice in half diagonally, securing with toothpicks, if needed.