These creamy, fresh avocado-filled wraps are perfect for any #MeatlessMonday lunch or dinner. Enjoy wrapped in a whole wheat tortilla or grilled panini bread with some hummus dip! YUM.
1 Tbsp Silk Unsweetened Original Almond milk
3 Tbsp tahini paste
1 Tbsp Dijon mustard
3 Tbsp fresh lemon juice
1 Tbsp Worcestershire sauce
1 garlic clove finely grated
1/2 tsp freshly ground black pepper
1/4 tsp sea salt
For the Wrap Filling
2 cups romaine lettuce, finely chopped or try arugula!
1 avocado, cut into 1-inch cubes
1 cup chickpeas, drained and rinsed
1/2 cup roasted sliced almonds
1 cup cooked, cooled quinoa
1/4 cup red onion, finely chopped
Whole wheat or spinach wraps
Whisk all dressing ingredients in a large mixing bowl. Add the salad ingredients, mixing to combine.
Place one cup of salad mixture into wrap, pressing firmly to keep it together. Cut it into bite-sized pieces and serve.