1 ripe SlimCado avocado, peeled and pitted
2 dozen baby asparagus spears
3 tablespoons plain nonfat yogurt
2 tablespoons red onion, chopped finely
1 1⁄2 cups long-grain white rice, cooked and chilled
1 clove garlic, minced
1/3 cup fresh cilantro leaves
1 tablespoon fresh lime juice
3 large whole wheat tortillas
1. Fill a medium saucepan with 2 inches of water and boil. Place asparagus in a steamer basket, cover, and steam until just tender, approximately 5 minutes. Remove the asparagus immediately rinsing in cold water to stop the cooking process. Drain thoroughly.
2. In a small bowl, mash the SlimCado, lime juice, and garlic into a coarse puree.
3. In another small bowl, stir together the rice and yogurt.
4. Heat a large frying pan over medium heat. One at a time, heat the tortillas in until softened, approximately 20 seconds per side.
5. 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, SlimCados, asparagus, cilantro, and onion.
6. Fold in both sides and the bottom of each tortilla up over the filling; then roll to close.
7. Before serving, bring to room temperature and cut each wrap in half crosswise.
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