Dairy or parve recipe that's great for a light lunch or snack

Ingredients

384	g asparagus (24 spears)
1	ripe avocado, pitted and peeled
1	tablespoon lime juice
1	clove garlic, minced
1 1/2	cups cooked cold long-grain white rice
3	tablespoons plain nonfat yogurt or mayonnaise
3	tortillas, whole wheat, 10 inches in diameter
1/3	cup fresh cilantro leaves
2	tablespoons chopped red onion

Directions

1. In a medium-sized saucepan over high heat, bring 2 inches water to a boil.
   
   
2. Place the asparagus in a steamer basket, cover, and steam until just tender, approximately 5 minutes.
   
   
3. Remove the asparagus and immediately rinse in cold water to stop the cooking process.
   
   
4. Drain thoroughly.
   
   
5. In a small bowl, mash the avocado, lime juice, and garlic into a coarse puree.
   
   
6. In another small bowl, stir together the rice and yogurt or mayonnaise to mix well.
   
   
7. Heat a large dry frying pan (not one with a nonstick surface) over medium heat.
   
   
8. One at a time, heat the tortillas in the hot pan until softened, approximately 20 seconds per side.
   
   
9. Lay the tortillas flat on a clean work surface.
   
   
10. Spread the avocado mixture equally among the tortillas.
    
    
11. Top each with an equal amount of the rice mixture, asparagus, cilantro, and onion.
    
    
12. Fold in both sides and the bottom of each tortilla up over the filling; then roll to close.
    
    
13. If made in advance, cover with plastic wrap and refrigerate for up to 1 hour.
    
    
14. Return to room temperature before serving.
    
    
15. To serve, cut each wrap in half crosswise.
    
    

Categories

Rice, Vegetables, Appetizers, First Course, Main Dish, Snacks, Vegetarian, Kosher

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat Very low in cholesterol Very low in sodium Low in sugar