Chevre Wrap
How To Make A Sandwich Wrap - Sandwich Wrap Recipe

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

Recipe Type: Sandwich, Appetizer, Vegetarian
Cuisine: Southwest
Yields: 1 to 2 servings
Prep time: 5 min

Ingredients:

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
1 tablespoon Basil Pesto or cilantro pesto
Optional Garnishes (see below)

Preparation:

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, piñons, and salsa, if desired.

Makes 1 to 2 servings.