Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
1123
Calories
30g
Protein
47g
Fat
151g
Carbs
What these numbers assume — 10 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 |
| 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
- =
- 6 Pounds California Avocados, diced
- 1 ½ Cups Herbed vinaigrette
- 24 Large flour tortillas*
- 36 oz Pickled sweet peppers, cut into strips
- 4 ½ Pounds Mozzarella cheese, thinly sliced
- 1 ½ Pounds Dried tomato (packed in oil), cut into strips
- 1 Pound Red onion, thinly sliced
- Arugula or baby spinach - as needed
- *Large sandwich rolls may be substituted
- =
Directions
1
JUST BEFORE SERVICE
2
Mix avocado with vinaigrette; reserve.
3
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. For wrap, fold in sides; roll tightly. For sandwich, cover with top of roll.
Recipe sourced from
fandom