1 ripe Fresh California Avocado, diced

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4 Tbsp. herbed vinaigrette

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4 large flour tortillas*

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6 oz. pickled sweet peppers, cut into strips

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6 oz. Mozzarella cheese, thinly sliced

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1/2 cup dried tomato (packed in oil), cut into strips

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1/3 cup red onion, thinly sliced

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As needed Baby arugula or baby spinach leaves - as needed

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6 1/2 oz. artichoke hearts*Large sandwich rolls may be substituted

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*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.