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Asparagus Wrap with Whipped Avocado Sun-Dried Tomato Spread

Name: Asparagus Wrap with Whipped Avocado Sun-Dried Tomato Spread
Total time: 30 min
Yield: 3 Wraps
Ingredients: 1 Avocado (*1 1/2 if dairy free); 3 oz (85g) Goat Cheese (*omit for dairy free and see note); 2 Tbs Sun Dried Tomatoes (packed in oil) (rinsed, drained and diced); 1 tsp Fresh Lemon Juice; 1/4 tsp Red Pepper Flakes; 1/4 tsp Fine Sea Salt; 2 Tbs Chopped Fresh Herbs like basil, parsley and/or thyme; 12 oz (340g) Fresh Asparagus (this is about 1/2 a bunch or 12 spears); 1 Large Red Bell Pepper (sliced in 1/2" (12mm) wide pieces); 1/2 Large Purple (or red) Onion; 1 Tbs + 1/2 tsp Extra Virgin Olive Oil; 1 C (45g) Baby Spinach Leaves (packed); 3 10" (25cm) Whole Wheat Wraps (gluten free if needed); 3 Tbs Hulled Sunflower Seeds; Salt and Pepper (to taste); 1 Lemon

By Traci 37 Comments

Make ahead for easy weekday lunches, picnics and alfresco dinners; Asparagus Wrap with Whipped Avocado Sun-Dried Tomato Spread. Grill the veggies or roast em’ up! vegetarian or vegan + optionally gf

I have some news, y’all. The Chickadee saga has come to an end. I very much miss seeing and hearing the activity at their nest box everyday.

The dee’s had six eggs. That was the last we checked the box until after the hatchlings fledged. They left their nest box completely without our knowing it. Perhaps under the cover of darkness early in the morning, when many birds fledge. It happened so quickly. One day they were there. The next, gone.

It was with anticipation that we opened the box after the calls of the little dees fell silent and there was no sign of the adults. We were hopeful of an empty nest. But as we slowly opened the box we found three little lifeless bodies under developed. They didn’t make it.

We’ll never know why. So Rob and I focused on the three that fledged with gratitude and a little celebration of their new life.

More beautiful little dees off into the world.

The two other boxes in the forest? They both have nests and one is occupied, but we don’t know with how many eggs. We’ll continue to monitor that one.

With Spring quickly slipping away and asparagus season so short, I find myself with a refrigerator full of it whipping up new and old favorites. I’ve already made Lemon Garlic Orzo with Roasted Veggies, my Avocado with Roasted Asparagus on Multigrain Toast, and this easy Flatbread Pizza.

For this recipe, I fired up the grill and gave these veggies a good char before stuffing them into a wrap smeared with a tangy avocado, goat cheese, sun-dried tomato spread. I added a bit of sunflower seeds for crunch and a hint of red pepper flakes for a tiny kick.

But you don’t need a grill to make this wrap happen. Instead of grilling the veggies, they can be roasted.

The spread takes all of a few minutes to whip up. It’s SO tangy, creamy and rich. If dairy free, omit the goat cheese and in its place, add another 1/2 avocado.

Whipping the spread up in the food processor makes the spread light – almost fluffy!

There seems to be a debate on the continuum of crisp vs soft grilled/roasted veggies. Some like their veggies tender crisp while others prefer a softer texture. Keep this in mind when grilling or roasting veggies.

If you like veggies a bit softer, keep them on the grill or in the oven a few minutes longer. Prefer crisper grilled veg? Take them off the heat earlier. Testing the veggies as they grill/roast will ensure they’re cooked to your preference.

And for your next picnic or road trip… Whip these wraps up, then let em’ hang out in the fridge while you make Broccoli Slaw and Fresh Cherry Limeade! Bring on Summer!

5 from 8 votes