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Super light and fresh! I loved this, but I'm thinking I would love it more with maybe some cayenne and a little chili powder mixed in with the rice mixture and then adding some grated carrot and minced red bell pepper for added color and a little more flavor. I'm excited to make this recipe again on a hot summer day. Thanks for sharing this healthy, unique and quick, keeper recipe!
Very good! Meat loving husband gave them 5 stars! I did use white rice and tortillas; this recipe made 4 wraps for us. I don't know how much asparagus I used, just an average bunch from the grocery store. I roasted the asparagus instead of steaming, and even so it was a little bit hard to eat, biting it out of the wrap like that. Next time I may cut the asparagus into 1-2 inch sections?
Really good, I only rate it a 3 cause my meat loving boyfriend only ate about half of his. I think next time I'll add a few cold cuts to his. Thanks for posting.
These wraps were so great! We made a few small changes -- we used white rice and smaller tortillas, and we mixed the onion, cilantro, and avocado all together. Because we used the smaller tortillas, this recipe yielded four instead of three. We will be eating this sandwich a lot in the upcoming summer months; it's refreshing and light, but still filling. Thanks for posting, Cookiedog!
Wonderful! This was great, I enjoyed it so much, with the tender asparagus and rice, I used a brown basmati mixed with wild rice, it gave the wrap some crunch which was quite nice. I did add a little extra natural yogurt just before I finished wrapping which was good. I also used a whole wheat flax tortilla. This is a definite healthy keeper.
I had every thing except good fresh asparagus. I had to get a package of frozen and this still rocked! What a wonderful lunch. This would be too perfect out on the deck in the summer and it's well accepted in Jan. The flavors are fresh and bright and lovely together. Easy to prepare and a real pleasure to munch.