Garden Dagwood Wrap
Ingredients12 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
- 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.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados