1-1/2 Tbsp. chipotle peppers in adobo sauce, pureed
24 oz. eggplant, sliced 1/4"
12 oz. zucchini, sliced 1/4"
3 cups yellow pepper s, sliced 1/4"
3 cups red red pepper s, sliced 1/4"
12 pieces green onion s, sliced in half lengthwise
24 pieces asparagus, blanched
12 each spinach tortilla
1-1/2 cups sun-dried tomato paste
12 each POLLY-O Fresh Mozzarella, Ovoline or Bocconcino, sliced 1/4"
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Let's Make It
To make the marinade for the vegetables, combine the olive oil, vinegar, garlic, thyme, and rosemary. Season with salt and pepper.
To make the tomato coulis, heat the olive oil and saute onion until translucent. Add garlic and brown sugar and continue to cook over low heat for 10 minutes. Deglaze the pan with the vinegar. Add tomatoes and chipotle peppers to pan. Cover and simmer until liquid has evaporated. Season with salt and pepper, puree and strain through sieve. Refrigerate until needed.
Grill eggplant, zucchini, peppers, green onions and asparagus. Place on baking sheet and pour marinade over vegetables. Place in a 350°F oven for 5 minutes.
For each serving, brown both sides of a tortilla and spread with 1 oz. sun-dried tomato paste. Layer with 2 oz. eggplant, 1 oz. zucchini, 1-1/2 oz. each yellow and red pepper, 1 green onion, 2 asparagus stalks and 3 oz. of sliced PollioTM Fresh Mozzarella. Roll each tortilla tightly. Drizzle 1 oz. of tomato coulis around the edge of a warm plate. Cut on a bias and place on plate in an upright position. Drizzle the wrap with the 1/2 oz. basil olive oil and serve.
Yield: 12 Servings.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.