Ingredients
| 1 piece (3-inch diameter) | Portobello mushroom cap |
| 2 oz (approx 1/2 cup) | Bell peppers, seeded, sliced (combination of red, yellow and green) |
| 2 oz (approx 1/2 cup) | Summer squash, sliced (combination of yellow and green) |
| 3-1/2 oz | Rod's® Deluxe Italian Dressing, divided |
| 1 tortilla (burrito-size) | Flour tortilla, warmed |
Procedure
- Combine vegetables and 3 oz dressing in bowl; mix well.
- Grill vegetables until tender, brushing occasionally with dressing remaining in bowl.
- Arrange grilled vegetables on warm tortilla. Drizzle with reserved 1/2 oz dressing; roll up.
- Cut wrap diagonally in half to serve.
Yield: 1 Serving
Chef's Tip:
Serve additional dressing on the side. Other fresh vegetables such as Japanese eggplant, asparagus, onions, etc. may be substituted. To serve as an appetizer, cut wrap diagonally into 8 pieces; secure each with wooden pick. Nutrition
Per serving
580 calories
7 g protein
46 g carbohydrate
4 g fiber
42 g fat
6 g saturated fat
0 mg cholesterol
1320 mg sodium
For questions or to place an order, click here to contact your Bay Valley Foods representative.