Asparagus and Avocado Wrap
- Number of Servings: 6
Ingredients
24 asparagus spears1 ripe avocado pitted and peeled1 tbsp lime juice1 garlic clove, minced1 1/2 cups coked, cold brown long grain rice3 tbsp plain non fat yogurt3 wholewheat tortillas or flatouts1/3 cup cilantro leaves2 tbsp chopped red onion
1. In a medium saucepan over high heat, bring 2 inches water to a boil. Place the asparagus in a steamer basket, cover, and steam until just tender, 6-8 minutes. Remove the asparagus and immediately rinsed in cold water to stop the cooking. Drain thoroughly.
2. In a small bowl, mash the avocado, lime juice, and garlic into a coarse puree.
3. In another small bowl, stir together the rice and yogurt to mix well.
4. Heat a dry large frying pan (not one with a nonstick surface) over medium heat. One at a time, heat the tortillas in the hot pan until softened, about 20 seconds per side.
5. Lay the tortillas flat on a clean work surface. Spread the avocado mixture equally among the tortillas. Top each with an equal amount of the rice mixture, asparagus, cilantro, and onion.
6. Fol in both sides and the bottom of each tortilla up over the filling, then roll to close. If made in advance, cover with plastic wrap and refrigerate for up to 1 hour. Return to room temperature before serving.
7. To serve, cut each wrap in have crosswise.
Number of Servings: 6
Recipe submitted by SparkPeople user KEEKBEAN.
2. In a small bowl, mash the avocado, lime juice, and garlic into a coarse puree.
3. In another small bowl, stir together the rice and yogurt to mix well.
4. Heat a dry large frying pan (not one with a nonstick surface) over medium heat. One at a time, heat the tortillas in the hot pan until softened, about 20 seconds per side.
5. Lay the tortillas flat on a clean work surface. Spread the avocado mixture equally among the tortillas. Top each with an equal amount of the rice mixture, asparagus, cilantro, and onion.
6. Fol in both sides and the bottom of each tortilla up over the filling, then roll to close. If made in advance, cover with plastic wrap and refrigerate for up to 1 hour. Return to room temperature before serving.
7. To serve, cut each wrap in have crosswise.
Number of Servings: 6
Recipe submitted by SparkPeople user KEEKBEAN.
Nutritional Info Amount Per Serving
- Calories: 176.7
- Total Fat: 6.4 g
- Cholesterol: 0.6 mg
- Sodium: 153.5 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 8.3 g
- Protein: 8.4 g
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