YIELD: 24 servings
6 lbs. California avocados, diced
11/2 cups herbed vinaigrette
24 large flour tortillas
36 oz. pickled sweet peppers, cut into strips
41/2 lbs. mozzarella cheese, thinly sliced
21/4 lbs. canned artichoke hearts, thinly sliced
11/2 lb. dried tomato (oil packed), cut into strips
1 lb. red onion, thinly sliced as needed arugula or baby spinach
- Just before service, mix avocado and vinaigrette. Reserve.
- Per order: layer 1/2 cup avocado mixture, 11/2 oz. pepper, 3 oz. cheese, 11/2 oz. artichoke, 1 oz. tomato, 1/2 oz. onion and arugula down center of tortilla. Fold in sides and roll tightly.
Recipe: California Avocado Commission.