Wrappin' it up with Veggies

"This one is delicious and nutritious for the summer. Extra Cheese for me please!"
-Stephanie

4 oz Sweet onions, julienne

4 oz Button mushrooms, julienne

1 oz Ginger, grated

1 oz Lettuce, shredded

4 ea. Tomatoes, sliced

4 oz Sprouts, alfalfa

3 ½ oz Dill havarti, sliced thin

1 oz Balsamic syrup (glaze)

1 T Peanut Oil

1 EA. Whole Wheat Wrap

PROCEDURE


- Heat sauté pan with the oil

- When hot add onions and sauté for 2 minutes

- Add ginger and caramelize onions thoroughly

- Add mushrooms and toss for 2 minutes

- Deglaze with a T of H2O

- Reserve for service

- Season with S & P

TO ASSEMBLE


- Lay out wrap so it is flat

- Line wrap with balsamic glaze

- Place on first the onion and mushroom mix

- Then dill havarti, then the lettuce, tomato, sprouts

- Add a small amount more of the balsamic

- Wrap tightly, cut in half on bias and serve with chips and a pickle