From: Executive chef Gloria Ciccarone-Nehls, The Big 4 and Nob Hill Spa at the Huntington Hotel, San Francisco. Yield: 4 servings.
2 12” chipotle or other flavored flour tortilla
½ cup sun-dried tomato pesto (recipe follows)
½ cup roasted garlic aioli (recipe follows)
as needed, marinated grilled summer squash (recipe follows)
2 cups fresh spinach leaves, tossed with 2 Tbsp. prepared light vinaigrette
8 oz. feta cheese
1 cup avocado spread (recipe follows)
½ cup roasted red and yellow bell pepper, cut into strips
½ oz. chives (1 bunch)
2 oz. daikon sprouts
Sun-Dried Tomato Pesto (yields 1½ cups):
1 cup sun-dried tomatoes, reconstituted in water until soft, then squeezed dry
4 oz. V-8 juice
1 Tbsp. red wine vinegar
1 tsp. extra virgin olive oil
½ tsp. chopped garlic
¼ tsp. ground black pepper
¼ tsp. salt
Roasted Garlic Aioli (yields approximately 1¼ cup):
¼ cup peeled garlic cloves
8 oz. water
1½ tsp. salt
8 oz. mayonnaise
Marinated Grilled Summer Squash:
3 medium zucchini
3 medium yellow summer squash
2 Tbsp. extra virgin olive oil
½ tsp. kosher salt
½ tsp. ground black pepper
Avocado Spread (yields 1 cup):
2 fresh avocados, pitted and peeled
1 ½ Tbsp. fresh lime juice
¾ tsp. kosher salt
pinch of cayenne pepper
For sun-dried tomato pesto: Combine all ingredients in food processor and blend until smooth. Add water to thin if pesto is too thick.
For roasted garlic aioli: Bring water to a boil in a small saucepan. Add salt and garlic and boil until garlic is soft, about 20 minutes. Some of the water will evaporate while cooking. Pour garlic mixture into a blender and process until smooth. Fold into the mayonnaise.
For marinated grilled summer squash: Slice zucchini and/or squash on the bias into ¼” thick slices. Toss in a large bowl with the extra virgin olive oil, salt and pepper until all the pieces are coated. Grill or roast the squash over medium high heat for a few minutes on each side until just soft. Remove from heat.
For avocado spread: Mash the avocados in a bowl, keeping a chunky consistency. Mix in lime juice, salt and cayenne. Note: Large avocados (about 8 oz.) are recommended for this recipe; if using larger or smaller size avocados, adjust quantity accordingly.
To assemble: Warm both tortillas in a pan on the stove over medium heat. Place warmed tortillas on a work surface side by side. For each tortilla, spread with ¼ cup of the sun-dried tomato pesto, then sprinkle 4 oz. feta cheese down the middle. Divide the chives and daikon sprouts into two portions. Lay half the chives and daikon sprouts across lower third of each tortilla so they extend beyond the end of the tortilla. Layer ¼ cup roasted bell pepper strips across the bottom third of each tortilla, then top each with ½ of the grilled squash, followed by 1 cup of the spinach. Last, top each with ½ cup of the avocado spread. Starting at the bottom, roll the wraps up as tightly as possible.
To serve: Slice wraps into 4 pieces. Cut the end with the chives and daikon sprouts straight across, about 4 inches long. Cut remaining slices on the diagonal. Drizzle plates with roasted garlic aioli and place the wraps on top, placing the one with chives and daikon sprouts in the center. Serve.
