Veggie Wraps

4 large radishes
1 small carrot
1 cup salad greens
3 sprigs fresh herbs (parsley, dill, cilantro, or combination)
1 lemon
2 ounces low-fat Swiss or cheddar cheese
1 large, ripe avocado
¼ cup nonfat plain yogurt
3 (8-inch) whole wheat flour tortillas

1. Scrub and rinse radishes and carrots. Rinse salad greens. Pat all veggies dry.
2. Use a vegetable peeler to peel radishes and carrots into long, thin strips. In a medium bowl, collect veggie strips.
3. Rinse herbs. Pluck leaves off stems. Tear leaves into smaller pieces.
4. Rinse lemon. Grate lemon peel using the small holes of a box grater or zester. Cut lemon in half and remove seeds.
5. Grate cheese using large holes of a box grater.
6. Slice avocado lengthwise. Remove pit. Scoop avocado out of shell.
7. In a small bowl, use a fork to mash avocado. Stir in yogurt.
8. Squeeze a little lemon juice onto avocado mixture. Add herbs and a pinch of grated lemon peel. Stir.
9. Warm 1 tortilla in the microwave for 30 seconds, or longer as needed.
10. Place warm tortilla on a cutting board. Spread 1/3 avocado mixture over center of tortilla. Layer with 1/3 greens, 1/3 grated veggies, and 1/3 cheese. Squeeze more lemon juice over the mixture.
11. Roll tortilla and toppings into a log shape. Tuck in the ends. Use a knife to slice wrap into four sections.
12. Repeat process for the other 2 tortillas. You will end up with a total of 12 sections.

*Adapted from a Share Our Strength’s Cooking Matters recipe