Pesto and Feta Wrap


  1. Heat olive oil in a sauté pan over medium high heat. Add zucchini, mushrooms. and onion. Season with salt and pepper then cook for 2 minutes. Remove from heat and cool.
  2. In a bowl toss spinach, cooked onion, cooked zucchini, cooked mushrooms, bell pepper, and tomatoes. Toss gently to coat.
  3. Whisk pesto and mayonnaise. Hold refrigerated.
  4. Spread pesto mayo on tortilla. Sprinkle with feta cheese. Place the tossed vegetables on bottom half of tortilla. Leaves space from bottom and sides.
  5. Fold sides inward and then fold bottom and roll tight into a cylinder.
  6. Cut on the bias then plate with a fruit salad or chips.


  • 1 ea Piancone® sun-dried tomato tortilla
  • 1/4 cup Roma® Cheese, Feta, crumbled
  • 1/4 ea Peak Fresh Produce® Pepper(s), Green Bell, julienne
  • 1/4 ea Peak Fresh Produce® Onion(s), Red, julienne
  • 1/2 cup Peak Fresh Produce® cremini mushrooms, sliced
  • 1/2 ea Peak Fresh Produce® Zucchini, cut in half moons
  • 4 ea Peak Fresh Produce® Tomato(es), Cherry, sliced
  • 1/2 cup Peak Fresh Produce® Spinach
  • 2 oz Piancone® Roasted Red Pepper Dressing
  • 1 tbsp Roma® extra virgin olive oil
  • 1/8 tsp sea salt
  • 1/8 tsp Roma® Black Pepper, Ground
  • 2 tbsp Roma® pesto sauce
  • 2 tbsp West Creek® Mayonnaise