This fresh and creamy cucumber-spinach wrap comes together in minutes. A quick yogurt spread, brightened with lemon and dill, acts like a shortcut tzatziki, while crisp cucumber, buttery avocado and a sprinkle of za’atar add cool crunch and herby depth.
Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website.
EatingWell’s Editorial Guidelines
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- This wrap comes together in 10 minutes, perfect for busy weekdays.
- You’ll get fiber, heart-healthy fats and satisfying protein in every bite.
- A sprinkle of za’atar and fresh dill instantly adds herby, citrusy depth.
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Ingredients
1/2x1x2x
Original recipe (1X) yields 1 servings
- ¼ cup low-fat plain strained (Greek-style) yogurt
- 1 teaspoon lemon juice
- 1 teaspoon minced fresh dill or ½ teaspoon dried dill
- ¼ teaspoon garlic powder
- Pinch of salt
- 1 (8-inch) whole-wheat tortilla
- ¼ ripe avocado, sliced
- ⅓ cup thinly sliced cucumber
- ¼ teaspoon za’atar
- ½ cup lightly packed baby spinach
Directions
- Combine ¼ cup yogurt, 1 teaspoon lemon juice, 1 teaspoon minced dill (or ½ teaspoon dried dill), ¼ teaspoon garlic powder and a pinch of salt in a small bowl. Spread evenly over 1 tortilla, leaving a 1-inch border. Arrange sliced avocado and ⅓ cup cucumber on top of the tzatziki; sprinkle with ¼ teaspoon za’atar. Top with ½ cup spinach; roll up the tortilla. Cut in half and serve.Photographer: Ali Redmond.
EatingWell.com, February 2026SaveRatePrint
Nutrition Facts (per serving)
| 280 | Calories |
| 13g | Fat |
| 32g | Carbs |
| 12g | Protein |
