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

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.

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. ∆

Egg Muffins

Ingredients:

6 eggs

½ tsp salt

1 tsp pepper

¼ cup low fat milk

1 cup shredded cheddar cheese

1 cup broccoli florets

Wash hands with soap and water.

Preheat oven to 375°F.

In a bowl, add eggs, salt, pepper, and milk. Whisk together.

Add cheese and broccoli and stir to combine.

Pour egg mixture into a greased muffin tin, ⅔ full. Makes 6 to 8 Bake for 18-20 minutes until eggs are completely set or reach an internal temperature of 160°F.

If taking to the field, eat within 2 hours of making. If storing leftovers, eat within 3-4 days.

Want to include some grains?

Cut your egg muffin in half and wrap in a whole-grain tortilla for a portable, grab-and-go breakfast.

Nutrition Facts: For 1 muffin, Calories 160, Total Fat 11g, Saturated Fat 5g, Sodium 300mg, Total Carbohydrates 3g, Fiber 0g, Total Sugar 0g, Added Sugar 0g, Protein 11g

Adapted from The University of Nebraska @ food.unl.edu ∆

Recipes are from LSU AgCenter