Ingredients
- 12 each 12" Garlic Herb Wrap (10252)
- 6 Tbsp. Butter, melted
- 1 1/2 cup Chimichurri Sauce see related recipe
- 12 cup Provolone And Mozzarella Cheese Blend, shredded
- 48 oz. Tomato Bisque, smooth, prepared, warm
Directions
- To make Chimichurri Sauce, combine all ingredients in a food processor and process to desired consistency. Hold refrigerated.
- To prepare single serving, place wrap on work surface and brush with melted butter. Place butter-side down on preheated griddle or large sauté pan over medium heat. Sprinkle half of top with 1 cup shredded cheese and drizzle with 2 tbsp. Chimichurri Sauce evenly. Fold in half over filling and toast until golden and crisp on both sides. Cut in wedges and serve immediately with 4 oz. ladle of tomato soup for dipping.
Ingredients- 1 1/2 cup Parsley, fresh
- 1/3 cup Cilantro, fresh
- 3 Tbsp. Oregano
- 1 1/2 tsp. Salt
- 3/4 tsp. Red Chili Flakes
- 6 each Garlic, fresh, whole
- 3 fl. oz. Lemon Juice, fresh
- 3/4 cup Olive Oil
Directions
- Chop garlic, parsley and cilantro
- Place all ingredients into mortar and crush with pestle until ingredients are chunky but blended together
- Can be made up to two hours ahead
