Cheve Wraps are so very easy to make, serve, and eat. Great for your next gathering of family and friends.
Jane ButelI created these Chevre Wraps 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 these wraps 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 wrap with a piece of tomato.
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, pins, and salsa, if desired.
Makes 1 to 2 servings.