INGREDIENTS

16 oz. Butternut Squash , julienne cut 
12 oz.  Celery Root, julienne cut 
8 oz.  Carrots , julienne cut 
16 oz. Yellow Onions , julienne cut 
8 oz.  Fennel Bulb, julienne cut 
1.5 oz. Gingered Golden Apple Curry Puree  (see Related Recipe) 
1 oz.  Olive Oil  
1 tsp. Kosher Salt  
1/4 tsp.  Cayenne Pepper Sauce Pepper 
8 Mission® 6" Pressed Mazina™ Tortillas (08042)  
 Egg Wash to brush 
1 Tbsp. White Sesame Seeds  

DIRECTIONS

1.) Place vegetables in stainless bowl. Add in Gingered Golden Apple Curry Puree, olive oil, salt and cayenne pepper.

2.) Toss together until vegetables are evenly coated.

3.) Place in 400º F convection oven approximately 20 minutes or until vegetables are lightly golden brown.

4.) Heat Mission Mazina™ tortillas and place on work surface.

5.) Place 4 ounces of roasted vegetables in the center of each tortilla leaving about 1" open at each end.

6.) Bring ends towards center and tightly roll to close, brushing end of tortilla with egg wash to seal.

7.) Brush tops of rolls with egg wash and sprinkle with white sesame seeds.

8.) Place in 350º F convection oven for approximately 20-30 minutes or until rolls are lightly toasted.

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