Friday, March 13, 2009

Asparagus and Avocado Wraps

Asparagus and Avocado Wraps


24 asparagus spears
1 ripe avocado
1 T. lime juice
1 garlic clove, minced
1 ½ c. cooked, cold brown long-grain rice
3 T. plain nonfat yogurt
½ t. salt
3 whole wheat tortillas (10-inch)
1/3 c. cilantro
2 T. chopped red onion

In medium sauce pan, steam asparagus until tender, 6-8 min. Rinse in cold water and drain.
In small bowl, mash avocado, lime juice, and garlic into a course puree.
In another small bowl, stir together rice, yogurt, and salt.
If needed, soften tortillas in dry fry pan or microwave. Lay tortilla flat. Spread avocado mixture evenly among the tortillas. Top each with and equal amount of rice, asparagus, cilantro, and onion.
Fold in both sides and the bottom of each tortilla, then roll to close. To serve, cut each wrap in half crosswise. Can be wrapped in plastic and refrigerated for later. Bring to room temp. before serving.
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