Asparagus and Avocado Wraps

recipe ingredients
4 asparagus
1 ripe avocado, pitted and peeled
1 Tbsp. lime juice
1 garlic clove, minced
1 1/2 cups cooked, cold brown long grain rice
3 Tbsp. plain, nonfat yogurt
3 whole wheat tortillas, 10″ in diameter
1/3 cup cilantro
2 Tbsp. chopped red onion

recipe directions
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, about 6 or 8 minutes. Remove the asparagus and immediately rinse in cold water to stop the cooking. Drain thoroughly. In a small bowl, mash the avocado, lime juice, and garlic into a coarse puree. In another small bowl, stir together the rice and yogurt to mix well. Heat a dry large frying pan over medium heat. One at a time, heat the tortillas in the hot pan until softened, about 20 seconds per side. 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. Fold in both sides and the bottom of each tortilla 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. To serve, cut each wrap in half crosswise.

Other Suggested Recipes:

• Refried Bean and Avocado Cakes with Avocado and Corn Salsa
• Chunky Red Pepper Soup with Avocado Toast
• Chicken Tortilla Wraps
• Asparagus and Shrimp Stir-fry with Noodles
• Marinated Asparagus