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These wraps are made with Sargento® Colby-Jack slices and a garden-fresh mix of cucumber, tomatoes, sprouts and creamy herbed avocado. They’re great for on-the-go lunches or dinners, too.
Ingredients
1 ripe avocado
3 tbsp plain Greek yogurt
1 tbsp fresh lime juice
1 green onion, chopped
2 tbsp chopped fresh parsley or cilantro leaves
1/4 tsp each salt and pepper
4 corn tortillas (6 inch)
4 slices Sargento® Colby-Jack
16 slices English cucumber
1/2 cup chopped plum tomatoes
1/2 cup loosely packed alfalfa sprouts
Directions
In bowl, mash avocado; stir in yogurt, lime juice, green onion, parsley, salt and pepper. Spread evenly over tortillas.
Layer cheese, cucumber, tomatoes and sprouts evenly over top; roll up to enclose filling.