This wrap is easy, light, delicious, and satisfying! A great meal to make the night before, and then take to work for lunch the next day. It’s full of whole grains, fiber, and yummy veggies!
Ingredients
Makes 4 servings
- 16 asparagus spears
- 1 ripe avocado
- 1 tbsp. fresh lime juice
- 2 cloves garlic
- 1 cup cooked brown rice
- 3 tbsp. plain, nonfat Greek yogurt
- 2 large whole wheat tortillas
- 1/3 cup fresh cilantro
- 2 tbsp. red onion, chopped
Directions
- In a large saucepan, bring 2 inches of water to a boil, place asparagus in a steamer basket and cook for 5 minutes, until tender
- Preheat oven to 400 degrees and roast garlic 10-15 minutes
- Using a garlic press, crush garlic into a small bowl, add avocado and lime juice and mash together
- In another small bowl, still together cooked brown rice and greek yogurt and set aside
- Using a large frying pan, heat tortillas over medium heat until softened, about 20 seconds per side
- Spread avocado mixture equally among tortillas, topping with rice mixture, asparagus, cilantro, and onion
- Fold sides in, roll up tortillas with filling packed firmly inside, slice in half, and enjoy!
Nutritional Information
Serving Size: 192g, Calories: 159, Total Fat: 6g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 19mg, Total Carbohydrate: 24g, Dietary Fiber: 7g, Sugars: 3g, Protein: 6g, Vitamin A: 14%, Vitamin C: 17%, Calcium: 6%, Iron: 13%
