Recipe Page

California Avocado Super Summer Wrap

Ingredients

• 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

Directions

1. Mash half the avocado chunks with yogurt and lime juice in a medium bowl.
2. Add remaining filling ingredients, including the rest of the avocado chunks; mix gently.
3. Top each tortilla with 1/4 of filling mixture.
4. Roll tuck in ends. Slice in half diagonally, securing with toothpicks, if needed.

Makes: 4 Servings

Preparation Time: 15 minutes

Fresh avocado doubles for dressing and filling complementing blueberries, carrots, arugula and chicken in this appetizing summer wrap. ∆

Soft Granola Bars

Ingredients:

• 2 eggs
• 1 cup brown sugar
• 1 cup vegetable oil
• 2 cups regular oatmeal
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 cup raisins or chopped dates
• 1 1/2 teaspoons ground cloves
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1 cup nuts
• 1/4 cup honey

Directions:

1. Wash hands with soap and water.
2. Preheat oven to 350 degrees F. Spray a 15 1/2 x 10 1/2-inch jelly roll pan with non-stick cooking spray. Set aside.
3. Crack eggs into a large bowl. Wash hands with soap and water after cracking raw eggs. Add brown sugar and vegetable oil, stirring until smooth.
4. Stir in remaining ingredients, except honey.
5. Spread into prepared pan.
6. Bake 17 to 22 minutes or until done. Cool.
7. In a small saucepan over medium heat, cook honey until heated through, stirring constantly. Drizzle honey on top of granola bars. ∆

Adapted from University of Nebraska@ food.unl.edu