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Asparagus and Avocado Wraps


  • 1 bunch asparagus
  • 1 ripe avocado, pitted and peeled
  • 1 Tbsp fresh-squeezed lime juice
  • 1 clove garlic, minced
  • 1 1/2 cups cooked cold long-grain white rice
  • 3 Tbsp plain yogurt
  • 3 (10-inches in diameter) corn or whole wheat or flour tortillas
  • 1/3 cup fresh cilantro leaves
  • 2 Tbsp chopped red onion or scallion


1. In medium-sized saucepan over high heat, bring 2 inches water to boil. Drop in asparagus, cover, and cook until just tender, approximately 2-5 minutes, depending on thickness of stalks. Remove asparagus and immediately rinse in cold water to stop cooking process. Drain thoroughly

2. In small bowl, mash avocado, lime juice, and garlic into coarse puree. In another small bowl, stir together rice and yogurt to mix well. Heat 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.

3. Lay tortillas flat on clean work surface. Spread avocado mixture equally among tortillas. Top each with an equal amount of rice mixture, asparagus, cilantro, and onion. Fold 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. Serve with salsa, if desired.

Adapted from Mayo Clinic's Williams-Sonoma Cookbook

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