Chevre Wrap - Southwest Style
I created this wrap for Conrad’s restaurant, named for Conrad Hilton, the former owner of the historic landmark hotel La Posada de Albuquerque, where our cooking school is located. This dish has been very popular in the restaurant and in our full-participation weekend cooking classes.
Preparation Time: 3 to 5 minutes
Yield: 6 appetizers
1 spinach or sun-dried tomato wheat tortilla (12-inch)
2 Tablespoons low-fat or nonfat herbed Chevre
2 Tablespoons Hot New Mexican Table Salsa (or salsa of choice)
1/2 cup loosely packed mesclun salad greens
1 Tablespoon Cilantro Pesto (recipe follows)
1 Tablespoon chopped fresh tomato
1 teaspoon pinon nuts
1. Lay the tortilla flat. Spread with the cheese followed by the salsa, greens, and pesto.
Roll tightly. If serving 1 person, cut diagonally into 3 pieces. If serving several, party style, cut on an angle into 1 to 2 inch pieces. Place vertically on a plate and garnish with the tomato, pinons, and salsa, if desired.
See the full archive of Jane's Southwest Recipes .