Ingredients
- 6 each 12" Spinach Herb Wrap (10251)
- 13.5 oz. Prepared Roasted Red Bell Pepper Hummus
- Herbaceous Red Wine Vinaigrette Marinated Vegetables see related recipe
- 2.5 oz. Toasted And Salted Sunflower Seed
- 6 oz. Crumbled Feta Cheese
Directions
- For one wrap: Heat a Mission® Spinach and Herb Wrap according to package instructions, and then lay on a work surface, spread 2 oz. (1/4 C) of hummus over entire wrap edge to edge. Spread approx. 1/6th of the marinated vegetables horizontally over the hummus, making sure to spread to the edges.
- Sprinkle a heaping tablespoon of sunflower seeds and 1 oz. (2 tbsp) of crumbled feta cheese over the vegetables. Starting at the bottom of the wrap roll forward tightly to form a cylinder. Cut cylinder into 8 equal pinwheels, place in a plastic deli tray and wrap with plastic wrap for service.
- Repeat for remaining pinwheels. Enjoy.
Ingredients- 1 Tbsp. Fresh Italian Flat Leaf Parsley, minced
- 2 tsp. Fresh Thyme, minced
- 2 tsp. Fresh Lemon Juice
- 1 tsp. Fresh Garlic, minced
- 2 Tbsp. Red Wine Vinegar
- 1/4 tsp. Kosher Salt
- 1/8 tsp. Ground Black Pepper
- 2 oz. Extra Virgin Olive Oil
- 2 each Cucumber, 4" julienned strips
- 4 each Medium Carrots, peeled and 4" julienned strips
- 2 each Yellow Bell Pepper, seeded and 4" julienned strips
- 1 each Large Red Onion, cut in half and 4" julienned strips
Directions
- Add minced herbs, lemon juice, garlic, vinegar and salt and pepper to a small mixing bowl and whisk to combine. Slowly drizzle in olive oil until incorporated.
- Pour vinaigrette over julienned vegetables and toss to combine. Allow the vegetables to marinate for 2 hours. Reserve for assembly.
