1 ripe avocado, pitted and peeled
1 T lime juice
1 garlic clove, minced
1 1/2 cups cooked, cold brown rice
3 T Vegenaise
1 t dried parsley
3 whole-wheat tortillas
2 T chopped red onion
1 bag frozen asparagus
Thaw asparagus and cut into 1-inch pieces.
In a small bowl, mash the avocado, lime juice, and garlic into a coarse puree.
In another small bowl, stir together the rice, Vegenaise, and parsley.
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, asparagus, and onion. Roll to close.
To serve, cut each wrap in half crosswise.
*Original recipe from Mayo Clinic Cookbook