Garden Dagwood Wrap
Nutritional Highlights (per serving)
|12||California Avocados, diced (6 lbs.)|
|1 1/2||cups||herbed vinaigrette|
|24||large flour tortillas or large sandwich rolls|
|2||lb.||4 ounces pickled sweet peppers, cut in strips|
|4||lb.||8 ounces mozzarella cheese, thinly sliced|
|2||lb.||4 ounces marinated artichoke hearts, sliced|
|1||lb.||8 ounces dried tomato (packed in oil), cut in strips|
|1||lb.||red onion, thinly sliced|
|As needed||Arugula or baby spinach, as needed|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Just before service, mix avocado with vinaigrette; reserve.
- Per order – Layer 1/2 cup avocado mixture, 1 1/2 ounces pickled pepper, 3 ounces cheese, 1 1/2 ounces artichoke hearts, 1 ounce dried tomato, 1/2 ounce red onion, and arugula down center of tortilla or on the bottom of the roll.
- For wrap, fold in sides; roll tightly.
- For sandwich, cover with top of roll.