Mediterranean Veggie Wrap with Avocado Spread

Serves: 4

Ingredients

2 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)
2 cups fresh spinach leaves tossed with 2 Tbsp. prepared light vinaigrette
8 oz. Feta cheese
1 cup California Avocado Spread (recipe follows)
1/2 cup roasted red and yellow bell pepper, cut into strips
1/2 oz. chives (1 bunch)
2 oz. daikon sprouts

Sun-Dried Tomato Pesto (Yield: 1-1/2 cups)

1 cup sun-dried tomatoes, reconstituted in water until soft, then squeezed dry
4 oz. vegetable juice
1 Tbsp. red wine vinegar
1 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
8 oz. water
1 1/2 tsp. salt
8 oz. mayonnaise

Mariniated Grilled Summer Squash

3 medium green zucchini
3 medium yellow zucchini or other summer squash
2 Tbsp. Extra virgin olive oil
1/2 tsp. kosher salt
1/2 tsp. ground black pepper

California Avocado Spread (Yield: 1 cup)

2 Fresh California Avocados, pitted and peeled*
1 1/2 Tbsp. fresh lime juice
3/4 tsp. kosher salt
Pinch of cayenne pepper

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.