Mediterranean Grilled Veggie Wrap with California Avocado Spread

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Serves: 4
  12" chipotle or other flavored flour tortilla
1/2    Sun-dried Tomato Pesto (recipe follows)
1/2  cup  Roasted Garlic Aioli (recipe follows)
  Marinated Grilled Summer Squash (recipe follows)
cups  fresh spinach leaves tossed with 2 Tbsp. prepared light vinaigrette
oz.  Feta cheese
cup  California Avocado Spread (recipe follows)
1/2  cup  roasted red and yellow bell pepper, cut into strips
1/2  oz.  chives (1 bunch)
oz.  daikon sprouts
    Sun-Dried Tomato Pesto (Yield: 1-1/2 cups)
cup  sun-dried tomatoes, reconstituted in water until soft, then squeezed dry
oz.  vegetable juice
Tbsp.  red wine vinegar
tsp.  Extra virgin olive oil
1/2  tsp.  chopped garlic
1/4  tsp.  ground black pepper
1/4  tsp.  salt
    Roasted Garlic Aioli (Yield: approx 1-1/4 cup)
1/4  cup  peeled garlic cloves
oz.  water
1 1/2  tsp.  salt
oz.  mayonnaise
    Mariniated Grilled Summer Squash
  medium green zucchini
  medium yellow zucchini or other summer squash
Tbsp.  Extra virgin olive oil
1/2  tsp.  kosher salt
1/2  tsp.  ground black pepper
    California Avocado Spread (Yield: 1 cup)
  Fresh California Avocados, pitted and peeled*
1 1/2  Tbsp.  fresh lime juice
3/4  tsp.  kosher salt
  Pinch of cayenne pepper

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Sun-dried Tomato Pesto

  1. Combine all ingredients in food processor and blend until smooth. Add water to thin if pesto is too thick.

Roasted Garlic Aioli

  1. Bring water to a boil in a small saucepan.
  2. Add salt and garlic and boil until garlic is soft, about 20 minutes. Some of the water will evaporate while cooking.
  3. Pour the garlic mixture into a blender, and process until smooth.
  4. Fold into the mayonnaise.

Marinated Grilled Summer Squash

  1. Slice zucchini and/or squash on the bias into ¼” thick slices. Toss in a large bowl with the extra virgin olive oil, salt, and pepper until all the pieces are coated.
  2. Grill or roast the squash over medium high heat for a few minutes on each side until just soft. Remove from heat.

California Avocado Spread

  1. Mash the avocados in a bowl keeping a chunky consistency. Mix in lime juice, salt, and cayenne.

To Assemble

  1. Warm both of the tortillas in a pan on the stove over medium heat. Place warmed tortillas on a work surface side by side.
  2. For each tortilla, spread with ¼ cup of the Sun-dried Tomato Pesto, then sprinkle 4 oz. feta cheese down the middle.
  3. Divide the chives and daikon sprouts into two portions. Lay half of the chives and daikon sprouts across the lower third of each tortilla so that they extend beyond the end of the tortilla.
  4. Layer ¼ cup of the roasted bell pepper strips across the bottom third of each tortilla. Then top each with ½ of the grilled squash, followed by 1 cup of the spinach. Last, top each with ½ cup of the California Avocado Spread.
  5. Starting at the bottom, roll the wraps up as tightly as possible.
  6. To serve, slice the wraps into 4 pieces. Cut the end with the chives and daikon sprouts straight across, about 4 inches long. Cut the remaining slices on the diagonal. Drizzle plates with roasted garlic aioli and place the wraps on top, placing the one with chives and daikon sprouts in the center. Serve.

*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.

Gloria Ciccarone-Nehls

ExecutiveChef Gloria Ciccarone-Nehls, The Big 4 and Nob Hill Spa at the Huntington Hotel, San Francisco CA

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