Venice beach wrap

Course Lunch
Servings 2 wraps
Calories 550 kcal

Ingredients
  

  • 4 ounces yellow squash
  • 2 tablespoons olive oil
  • 1/2 tablespoons fresh lemon juice
  • ½ clove garlic minced
  • 1 cup red cabbage shredded
  • 2 ounces goat cheese
  • 2 ounces low-fat cream cheese
  • 2 stalks green onions diced (tops and bottoms)
  • 2 each 10 inch flour tortillas
  • 1 medium avocado
  • 1 medium tomatoes
  • 1 oz. alfalfa sprouts

Instructions
 

  • Prepare the squash: Slice yellow squash lengthwise to 1/4-inch thickness. Sprinkle with 1/2 teaspoon salt and set aside for at least 15 minutes.
  • Make the slaw: In a medium bowl, combine oil, lemon juice, garlic, remaining 1/4 teaspoon salt, and pepper and whisk until well blended. Add shredded cabbage and toss until coated with dressing.
  • Make the cheese spread: In a small bowl, combine goat cheese, cream cheese, and green onions with a spoon until thoroughly blended.
  • Assemble the wraps: On a work surface, place 2 tortillas and spread each with 2 tablespoons of the cheese mixture. Pat the squash slices dry with a paper towel and place them in the tortillas. Add the avocado, tomato, red-cabbage slaw, and sprouts in layers.
Keyword makes leftovers, Vegetarian