• Cool Cucumber & Dill Yogurt Wrap with Avocado

    Cool Cucumber & Dill Yogurt Wrap with Avocado
    Prep time:
    Cook time:
    Total time:
    Serves: 6
    • 1/3 cup fresh cilantro
    • 2 Tbsp chopped red onion
    • 1 Tbsp chopped dill
    • 1/4 cup minced cucumber
    • 24 spears of asparagus
    • 1 ripe avacado, pitted and peeled
    • 1 Tbsp fresh-squeezed lime juice
    • 1 clove garlic, minced
    • 1 1/2 cups cooked cold long-grain brown rice
    • 3 Tbsp plain nonfat Greek yogurt
    • 3 (10-inches in diameter) lavash/wheat tortillas
    1. 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.
    2. In a small bowl, mash the avocado, lime juice and garlic into a coarse puree. Set aside.
    3. In another small bowl, stir together the rice and yogurt to mix well. Set aside.
    4. Heat a large dry frying pan (not one with a nonstick surface) over medium heat. One at a time, heat the wheat tortillas/lavash in the hot pan until softened, approximately 20 seconds per side.
    5. Spread avocado mixture onto the wheat tortilla/lavash, place 4 asparagus spears on top of the spread and top with yogurt mixture. Rollup and slice each tortilla in half. Enjoy!
    Serving size: 1 Calories: 192 Fat: 7g Saturated fat: 1g Carbohydrates: 29g Sugar: 1g Sodium: 150mg Fiber: 6g Protein: 6g Cholesterol: 1mg
    Nutritional values are estimations, not exact values

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