Recipes

Damascus flax or red peppers & onion roll-up (you can also use a honey wheat wrap): 1

Asiago & peppercorn dressing: 1 & ½ tablespoons

Pizza cheese (shredded): 1 oz.

Cucumber (thinly sliced): 1 oz.

Tomato: 2 slices (each cut in half)

Shredded carrots: 1 oz.

Romaine lettuce blend: 1.5 oz.

Red onions (thinly sliced): 0.5 oz.

Mild yellow sliced banana peppers: 1 oz.

Italian seasoning grinder: 4 or 5 turns

Mayonnaise: 1 tablespoon

With an offset spatula, spread the tablespoon of mayonnaise along the top of the short side of the roll-up.

With an offset spatula, spread the 1 & ½ tablespoons of asiago & peppercorn dressing over the inside of the roll-up to within half an inch to the edges.

Place the 1.5 oz. of romaine lettuce down the center of the wrap, over the dressing.

Place the ounce of shredded carrots over the romaine lettuce blend.

Place the ounce of thinly sliced cucumbers over the shredded carrots.

Place the 0.5 oz. of thinly sliced red onion over the sliced cucumbers.

Place the ounce of shredded pizza cheese on top of the red onions.

Place the ounce of banana peppers on top of shredded pizza cheese.

Place the 4 tomato slice halves over banana peppers.

Season the ingredients with 4 or 5 turns of the Italian seasoning grinder.

Gently fold over the short end of the roll-up, tucking the ingredients in as you roll.

With a chef’s knife cut the roll-up diagonally in half.

Enjoy! (You can also place it in the oven at about 350° for 1 to 2 minutes if you like your sandwich a little crispy).