As the lenten season comes to an end, I’ve added a multitude of meatless Friday meals to my repertoire. I’m no stranger to veggie friendly meals, but this recipe is so tasty and filling and can’t help but share it. The combination of asparagus, avocado, and quinoa keeps you nice and full, while the tangy yogurt and lime juice adds a refreshing element to what could have been a bland wrap. If you’re looking for extra protein, adding garbanzo beans and some feta cheese will kick this wrap up another notch.
5-7 asparagus, depending on size
1/3 ripe Avocado, pitted and peeled
1 tablespoon lime juice
1 garlic clove, minced
1/2 cup cooked quinoa, cold
1 tablespoons plain nonfat yogurt
1 (10 inch) whole wheat tortillas
1 bunch arugula
In a medium saucepan over high heat, bring 2 inches water to a boil. Place the asparagus in a steamer basket, cover, and steam until just tender, 6-8 minutes. Remove the asparagus and immediately rinse in cold water to stop the cooking.
In a small bowl, mash the avocado, lime juice, and garlic into a coarse puree. In another small bowl, stir together the quinoa and yogurt to mix well.
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 tortilla flat on a clean work surface. Spread the avocado mixture on the tortilla. Top each with the quinoa mixture, asparagus, and arugula.
Fold in both sides and the bottom of each tortilla up over the filling, then roll to close.