These Asparagus and Avocado Wraps are fabulous and also low-fat and low calorie! Sure to impress your guests. My
friend, Roxanne Sienkiewicz of Newberg, Oregon made this wonderful
appetizer for our Gourmet Dinner Group.
Recipe originally from
The Mayo Clinic's Williams-Sonoma Cookbook by John Phillip Carroll, published by TimeLife Books.
For more great Low Fat Recipes, Low Calorie
Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my
Diet Recipe Index. Also check out my
Nutritional Chart for fat grams, carbohydrate grams, and calories for all your favorite foods.
Asparagus and Avocado Wraps - How To Make Appetizer Wraps
Prep time: 20 min
avocado, pitted and peeled
1 tablespoon fresh-squeezed
1 1/2 cups cooked cold long-grain white rice
3 tablespoons plain nonfat yogurt
3 (10-inches in diameter) whole wheat tortillas
1/3 cup fresh
2 tablespoons chopped red
In a medium-sized saucepan over high heat, bring 2 inches
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; set aside.
In another small bowl, stir together the rice and yogurt to
mix well; set aside.
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 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 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.
To serve, cut each wrap in half crosswise.
Makes 6 servings.