Ingredients
- 12 Each 12" Garlic Herb Wraps (10252)
- 6 Tbsp. Butter, melted
- 1 1/2 cup Chimichurri Sauce for Grilled Cheese Quesadilla Dipper, 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.
