INGREDIENTS:2 ½ oz. Pollio™ Fresh Mozzarella Ovoline, sliced 1 spinach tortilla, 12 inch, grilled 2 ½ oz. grilled, sliced zucchini, held warm 2 ½ oz. grilled, sliced portobello mushroom, held warm 1 cup mixed greens 2 Tbsp. balsamic vinaigrette DIRECTIONS:Evenly spread mozzarella slices over two-thirds of warm, grilled tortilla. Top with warm, grilled zucchini and mushroom slices. Toss greens with vinaigrette and spread over vegetables. Roll up tortilla. Slice diagonally. SERVINGS:1 sandwich ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.