avocado, tomato, sprouts & pepper jack with chive spread

Photo by Holly F.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Chive Spread

  • 1/4

    cup Greek yogurt

  • 1

    tablespoon finely chopped fresh chives

  • Salt and pepper, to taste

  • Avocado Salad

  • 1

    avocado, peeled, pitted and diced

  • 1

    tomato, cored and chopped

  • 1

    cucumber, peeled, seeded and diced

  • Squeeze of lime juice

  • 2

    tablespoons chopped fresh basil or cilantro

  • Salt and pepper, to taste

  • 4

    slices whole grain bread or 4 small multigrain tortillas (I'm using gluten free homemade bread)

  • 1/4

    cup alfalfa sprouts

  • 2 to 4

    slices lite pepper jack cheese

Directions

In a small bowl, mix the Greek yogurt and chives. Season with salt and pepper. Set aside. In a medium bowl, gently toss together the avocado, tomato, cucumber, lime juice and basil or cilantro. Season with salt and pepper, and set aside. Spread the chive-yogurt mixture on all four bread slices. Divide the sprouts between two slices of bread, and top with avocado salad and cheese. Cover with the remaining slices of bread. (If using tortillas, spread the chive-yogurt mixture on the tortillas, and top with cheese, avocado salad and sprouts. Roll, and eat.) Makes 2 large sandwiches or 4 small wraps.

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