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Grilled Veggie Wrap with Avocado-Bistro Spread

Grilled Veggie Wrap with Avocado-Bistro Spread
 
Yield:
24 servings, 1 wrap each

Ingredients

Ingredients Weights Measures
Avocado-Bistro Spread
GREY POUPON Bistro Sauce 12 oz. 1-1/3 cups
avocados, cut into chunks 1 lb. + 4 oz. 4 each
Veggie Wrap
spinach-flavored tortillas (10 inch) - 24 each
spring mixed salad greens 10 oz. 3 qt.
zucchini, each cut lengthwise into 3 pieces, grilled 2 lb. + 4 oz. 8 each
red onions, sliced, grilled, separated into rings 1 lb. 24 rings
portobello mushrooms, grilled, cut into 1/4-inch-thick slices 2 lb. 48 slices
roasted red peppers, cut into strips 8 oz. 24 strips
roasted yellow peppers, cut into strips 8 oz. 24 strips

Directions

AVOCADO-BISTRO Spread: Process ingredients in food processor until well blended.

FOR each serving: Grill 1 tortilla 30 sec. on each side; spread with 2 Tbsp. Avocado-Bistro Spread. Top with 1/2 cup greens; 1 zucchini slice, cut in half; 1 onion ring; 2 mushroom slices; and 1 strip each red and yellow pepper. Roll up; cut diagonally in half.

Kraft Kitchens Tips

Special Extra
Add 1 slice pepper-Jack cheese to each wrap before rolling up.
K:58207v01:115719
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