This recipe and photo are courtesy of Jane Butel and her website
Jane Butel Southwest Cooking.
Janes says, "I created this
dish for a light luncheon, while consulting for Conrad’s restaurant, named for
Conrad Hilton, the former owner of the historic landmark hotel where our cooking
school was located. To display them attractively, I make every other cut on an
angle and then arrange the longer angular side of each cut toward the outside
and arrange them in fours, making them look like flowers, especially when
centering each “flower” with a piece of tomato. Also check out Jane Butel's
Science of Chile Peppers.
Chevre Wrap Recipe
Yields: 1 to 2 servings
Prep time: 5 min
1 spinach or sun-dried tomato
wheat flour tortillas (12-inch size)
2 tablespoons low-fat or non-fat herbed chevre (goat cheese)
2 tablespoons Hot New Mexican Table Salsa (or salsa of choice)
1/2 cup loosely-packed mesclun salad greens
Basil Pesto or cilantro pesto
Optional Garnishes (see below)
Lay the tortillas flat. Spread each tortilla with
the chevre cheese followed by the salsa, salad greens, and cilantro pesto to within 1/2-inch of the edges.
Roll up tightly. Note: Keep tortilla-rolled sandwiches in plastic wrap until ready to serve as the
tortillas dry out quickly. When ready to serve, cut and arrange as stated above. Garnish with the tomatoes, piņons, and salsa, if desired.
Makes 1 to 2 servings.
1 tablespoon chopped fresh
1 teaspoon piņon nuts (pine nuts)
Tomatillo Salsa (Salsa Verde)
Per Serving: (full recipe) Calories 417, Protein
15 g, Carbohydrates 61 g, Fiber 5 g, Fat 12, Saturated Fat 2 g, Cholesterol 4 mg
and Sodium 708 mg.