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24 asparagus
2 ripe avocado
1 tablespoon lime juice
1 ½ cups cooked, cold rice (brown or white is fine)
3 tablespoons plain yogurt
Whole wheat or multi grain tortillas (5 of them)
½ cup cilantro leaves
2 tablespoons chopped red onion
Step 1:
In a medium saucepan over high heat, bring 2 niches of water to a boil. Place the asparagus in the pan and steam until just tender 6-8 minutes. Remove the asparagus and immediately rinse in cold water to stop the cooking. Drain thoroughly.
Step 2:
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.
Step 3:
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. Spread the avocado mixture equally among the tortillas. Top each with an equal amount of the rice mixture, asparagus, cilantro and onion.
Step 4:
Fold in both sides and the bottom of each tortilla. Enjoy!
If you are rushed you can use dried cilantro and onion powder.
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