Recipes for the South Beach Diet or Other Good Carb Diets

1 cup uncooked quick-cooking brown or wild rice
1-1/2 cups chicken broth
1/4 cup reduced-calorie mayo
1 tablespoon rice vinegar or white wine vinegar
1 tablespoon minced green onion
2 teaspoons grated gingerroot or 1/4 teaspoon ground ginger
4 (8-inch) whole-wheat tortillas
1/2 pound fresh spinach (1 bunch), stems removed
1 can (6-1/8 ounces) tuna, drained and flaked
3/4 cup thin julienne-strip, peeled cucumber
1/4 medium ripe avocado, pitted, peeled, and thinly sliced
1 egg white, beaten
Pickled ginger strips, fresh cilantro or parsley (optional)

Directions
Cook rice according to package, using chicken broth instead of water. Fluff rice; cool or cover and chill if preparing ahead. In a small bowl, stir together mayo, vinegar, onion, and gingerroot; stir mixture into cooked rice until well combined. To assemble rolls, place tortillas on flat surface. Spread 1/4 of the rice mixture evenly over each tortilla to within 1/2-inch of edge. Arrange spinach leaves, overlapping slightly, over rice layer. Sprinkle tuna and cucumber evenly over spinach. On each tortilla, place 2 slices of avocado crosswise over center of filling. Starting at the bottom edge of each tortilla, roll up tightly, enclosing filling and avocado in center. Moisten opposite edge of tortilla with egg white; press edges together to seal. Wrap in waxed paper and twist ends; chill at least 2 hours before serving.

To serve, unwrap rolls; slice each roll crosswise into 8 1-inch slices.

Makes 4 main dishes or 32 appetizers

Filed under: Seafood, Main Dishes, Phase 2