Pesto and Feta Wrap
Pesto and Feta Wrap
Directions
- 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.
- In a bowl toss spinach, cooked onion, cooked zucchini, cooked mushrooms, bell pepper, and tomatoes. Toss gently to coat.
- Whisk pesto and mayonnaise. Hold refrigerated.
- Spread pesto mayo on tortilla. Sprinkle with feta cheese.
Place the tossed vegetables on bottom half of tortilla. Leaves space from bottom and sides.
- Fold sides inward and then fold bottom and roll tight into a cylinder.
-
Cut on the bias then plate with a fruit salad or chips.
Ingredients
- 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
Chef James Amato - Director of Roma and Customer Business Development, Performance Foodservice - Florida
