6 thin asparagus spears
¼ cup fat-free cream cheese
¼ cup fat-free yoghurt
1 table spoon lemon juice
cayenne pepper
200g smoked salmon
2 tablespoons basil
2 cups Rocket & lettuce
1 tomato, sliced
1 sweet pepper, sliced
2 whole wheat tortilla wrap

Snap off and discard woody bases from asparagus.
 In a covered large saucepan, cook asparagus spears in a small amount of boiling lightly salted water for 3 to 5 minutes or until crisp-tender.
 Drain and plunge into ice water to cool quickly.
Drain again; pat dry with paper towels. 
In a small bowl, stir together cream cheese, lemon juice, yoghurt and cayenne pepper.
Fold in flaked salmon and basil. Spread on tortillas.
 For wraps, arrange 3 of the asparagus spears and half and chill in the fridge before serving.

1 cup diced avocado
2 tablespoons lemon juice
1/4 cup low fat plain kefir
4 whole wheat flour tortillas
4 chicken breasts, boneless and skinless, grilled 
and sliced
1 medium organic red bell pepper, sliced
1 medium carrot, sticks 
sliced
thin 
1/4 cup red onion, sliced
1/4 cup cilantro
2 cups salad mix

Cook chicken breast covered until golden.
Let chicken cool then chop chicken. 
In small bowl take kefir and lemon juice and whisk together until well mixed.
 Spread avocado on tortillas.
 Layer chopped chicken, red pepper, red onion, carrot sticks and mixed greens and cilantro down centre of each tortilla.
 Take kefir lemon mixture and pour down centre of each wrap.
Roll up tortillas and serve.