Asparagus Wraps

Asparagus Wraps

Photo by Tufgrlz B.

  • Prep Time


  • Total Time


  • Servings



  • 24

    spears asparagus

  • 1

    ripe avocado, pitted and peeled

  • 1

    Tbs. lime juice

  • 1

    clove garlic, minced

  • cup cooked cold long-grain white rice

  • 3

    Tbs. plan nonfat yogurt

  • 3

    whole wheat tortillas, 10 inches in diameter

  • cup fresh cilantro leaves

  • 2

    Tbs. chopped red onion


In a medium saucepan over hight heat, bring 2 inces water to a boil. Place the asparagus in a steamer basket, cover, and steam until just tender, approximately 5 minutes. Remove the asparagus and immediately rinse in cold water to stop the cooking process. 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 yougurt to mix well. Heat a large dry frying pan (not one with a nonstick surface) over medium heat. One at a time, heat the tortillas in the hot pan until softened, approximately 20 seconds per side. Lay the tortillas flat on a clean working 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. To serve, cut each wrap in half crosswise.


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