Description
These avocado wraps with homemade ranch are a fresh, no-cook lunch you can pull together in about 10 minutes. Creamy avocado, crisp greens, crunchy sunflower seeds, and simple ranch dressing make this an easy, satisfying meal when you don’t feel like cooking.
Ingredients
- 1 large whole-grain tortilla or gluten-free wrap
- 1-2 tablespoons ranch dressing (homemade or store-bought)
- 1/2 ripe avocado, sliced
- 1 large handful baby spinach or mixed greens
- 1 small handful microgreens, sprouts, or pea shoots
- 1 tablespoon shelled sunflower seeds
- Optional Add-Ins: rotisserie chicken, deli turkey, chickpeas, feta, shredded mozzarella, or sliced cucumber.
Instructions
- Warm the tortilla if needed, then place the avocado slices down the center and drizzle with a little ranch.
- Add the greens, microgreens, and sunflower seeds, then finish with another light drizzle of ranch.
- Roll like a burrito (leave one end open if desired). Enjoy, pack to go, or toast the outside in a hot skillet with a light spray of olive oil.
Notes
Make it gluten-free: Use a gluten-free tortilla or turn this into a lettuce wrap using large romaine leaves.
Add protein: Try rotisserie or leftover chicken, deli turkey, canned chickpeas, or crumbled feta.
Not into ranch? Swap in pesto, hummus, or your favorite vinaigrette.
Storage: These wraps are best enjoyed fresh, but they also hold up well for quick lunches later in the week. Wrap tightly and store in the refrigerator for up to 3 days.
Prevent browning: Toss avocado slices with a little lemon or lime juice before assembling. Homemade ranch keeps in the fridge for 5–7 days.
