INGREDIENTS:¼ cup olive oil, hot
1 ½ qts. onion, julienne
1 ½ cups green bell pepper, julienne
1/3 cup ginger root, minced
3 Tbsp. garlic, minced
1 ½ qts. California ripe olives, quartered
2 lbs., 8 oz. chicken breast, grilled, julienne
1 ½ qts. pineapple, fresh, diced
2 cups almonds, slivered, toasted
2 cups mayonnaise
3 Tbsp. curry powder
to taste, salt
to taste, pepper
1 ½ qts. cheddar cheese, grated
24 flour tortillas, 8-inch DIRECTIONS:Sauté onion, bell pepper, ginger root and garlic in olive oil just until vegetables are tender, about 5 minutes. Remove from heat. Cover and chill. When vegetables are chilled, add next six ingredients. Stir well. Adjust seasoning with salt and pepper. Add cheddar cheese. Mix well.
For each sandwich: Spread 1 cup of filling evenly over each tortilla. Roll tightly into cylinders. Tie each tortilla with two blanched scallion green ‘threads.’ Cover and bake at 350°F for about 15 minutes. If desired, crisp briefly under broiler. SERVINGS:24 servings From: PHOTO CREDIT:Photo Credit: CALIFORNIA RIPE OLIVES
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