Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
1183
Calories
34g
Protein
47g
Fat
164g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 12 California Avocados, diced (6 lbs.)
- 1 ½ Cups herbed vinaigrette
- 24 large flour tortillas or large sandwich rolls
- 2 Pounds 4 ounces pickled sweet peppers, cut in strips
- 4 Pounds 8 ounces mozzarella cheese, thinly sliced
- 2 Pounds 4 ounces marinated artichoke hearts, sliced
- 1 Pound 8 ounces dried tomato (packed in oil), cut in strips
- 1 Pound red onion, thinly sliced
- Arugula or baby spinach, as needed
- =
Directions
1
Just before service, mix avocado with vinaigrette; reserve.
2
Per order - Layer 1/2 cup avocado mixture, 1 1/2 ounces pickled pepper, 3 ounces cheese, 1 1/2 ounces artichoke hearts, 1 ounce dried tomato, 1/2 ounce red onion, and arugula down center of tortilla or on the bottom of the roll.
3
For wrap, fold in sides; roll tightly.
4
For sandwich, cover with top of roll.
Recipe sourced from
fandom