Ingredients
- 1 small zucchini spiralized with the 3mm blade
- Salt
- 1/4 cup plain nonfat Greek yogurt
- 4 1/2 teaspoons fresh lime juice from 1 small lime
- 2 teaspoons honey
- 1 cup coleslaw mix
- 1/3 cup fresh blueberries
- 2 tablespoons red onion minced
- 1 tablespoon fresh basil thinly sliced
- 1 tablespoon jalapeño minced, about 1/2 a jalapeño
- 2 high-protein, low-carb wraps gluten-free if needed
Instructions
- Place the zucchini noodles into a colander set over a large bowl and sprinkle with a pinch of salt. Let sit for 15-20 minutes, stirring occasionally, to release excess moisture.
- In a small bowl, stir together the yogurt, lime juice, and honey. Set aside.
- In a medium bowl, stir together the coleslaw mix, blueberries, red onion, basil, and jalapeño. Pour the yogurt mixture over the salad mix and stir until evenly coated.
- Remove the zucchini noodles from the colander and really squeeze out their excess moisture. Then, place them onto a layer of paper towels and, with a layer of paper towels on top, press out as much moisture as you can.
- Divide the zucchini noodles between the two flatbreads, followed by the coleslaw mixture. Roll up and enjoy!