Tags
Asparagus, Avocado, Breakfast, cilantro, Cook, eggs, Frying pan, Lime juice, Olive oil, salad, Tortilla
The Ravenous Munchkins and their discerning palates keep me in a constant search for new and fun recipes, especially breakfast dishes. So much so they tell me that want steak, popcorn, salmon, or rice & kim for breakfast. And they LOVE asparagus and eggs! And I love anything with any of the below ingredients!
Thank you to Chef Mel Higgs for the base recipe! It was a vegan recipe – no longer…
Ingredients:
- 20 spears asparagus
- 4 eggs
- 1 ripe avocado, pitted and peeled
- 1 tablespoon fresh-squeezed lime juice
- 1 clove garlic, minced
- 3 cups cooked cold brown rice
- 6 tablespoons greek yogurt
- 4 (10-inches in diameter) whole wheat tortillas (couldn’t find so I used Mission Wraps – Sundried tomato)
- 1/2 cup fresh cilantro leaves Chopped
- 2 tablespoons chopped red onion
- optional – mango slices
Directions:
-In a frying pan, over high, bring 1-2 inches of water to a boil. Add asparagus and steam until slightly tender. Pour out the water and add one tsp of olive oil and saute until desired doneness. Season with sea salt and pepper.
-In a small bowl, mash the avocado, lime juice, and garlic together, you want it chunky.
-In another small bowl, stir together the rice and yogurt to mix well.
-Heat a large dry frying pan (not one with a nonstick surface) over medium heat. One at a time, heat the tortillas in the hot pan until softened, approximately 20 seconds per side.
-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, cilantro, and onion.
-Fold in both sides and the bottom of each tortilla up over the filling; then roll to close. If made in advance, cover with plastic wrap and refrigerate for up to 1 hour. Return to room temperature before serving.
To serve, cut each wrap in half crosswise. Serves 4
