Recipe

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• 1 Makes 2 large sandwiches or 4 small wraps
• 2 Chive Spread:
• 3 /4 cup Greek yogurt or mayonnaise (OR 2 tablespoons of each)
• 4 tablespoon finely chopped fresh chives
• 5 Salt and pepper, to taste
• 6 Avocado Salad:
• 7 avocado, peeled, pitted and diced
• 8 tomato, cored and chopped
• 9 cucumber, peeled, seeded and diced (optional)
• 10 Squeeze of lime juice
• 11 tablespoons chopped fresh basil or cilantro
• 12 Salt and pepper, to taste
• 13 slices bread (preferably whole grain) or 4 small tortillas (flour or multigrain)
• 14 /4 cup alfalfa sprouts
• 15 to 4 slices pepper jack cheese
• 16 To Make the Chive Spread: In a small bowl, mix the Greek yogurt and chives. Season with salt and pepper. Set aside.
• 17 To Make the Avocado Salad: 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.
• 18 To Assemble: 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.