Wrap:
1 large spinach herb wrap
1 roasted red bell peppers
3 garlic stuffed olives (coarsely chopped)
8 black grapes, coarsely chopped
1/2 cups baby spinach
Small handful red onion, thinly sliced
1 large avocado, sliced
1 teaspoon capers
1 tablespoon sliced almonds
Sea salt and black pepper
Dressing:
1 roasted red bell peppers
1 tablespoons capers
2 garlic stuffed green olives
2 tablespoons gorgonzola cheese
1/4 cup cream cheese
1/2 teaspoon black pepper
Blend all the ingredients until smooth (add a little sour cream if you require a thinner consistency). Refrigerate.
Spread a layer of dressing to cover the wrap, followed by a thick layer of baby spinach. Divide the remaining ingredients evenly over 1/3 of the wrap (closest to you), drizzle lightly with extra dressing (optional), and roll tightly. Cut at an angle into four equal pieces and secure with a toothpick. Make sure to serve with extra dressing on the side as a dip.
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