- Rating:
- Servings:
- 4
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- Extra Virgin Olive Oil as needed
- 8 Organic Green Onions trimmed and cleaned
- 2 Portobello Mushrooms stems and gills removed
- 8 Asparagus bottoms trimmed
- 1 Organic Bell Pepper use Red Bell Pepper sliced 1/4 inch thick
- 1 cup Real Mayonnaise
- 2 each Chipotle Peppers in Adobo Sauce -- minced
- 1 tablespoon Adobo Sauce
- 4 large Tortillas
- 8 leaves Organic Leaf Lettuce use Red Leaf Lettuce
- 1/2 cup Alfalfa Sprouts
- 4 ounces Cooked Black Beans
- Salt and Pepper to taste
Directions
Brush the onions, mushrooms, asparagus and bell pepper with the olive oil, grill and set aside to cool. Combine the mayo, chipotle peppers and adobo sauce in a small bowl.
To Assemble
Brush the tortillas with the chipotle-mayo mixture. Make sure to cover the entire surface all the way to the edges. Place 2 lettuce leaves across the bottom edge. Now place one-fourth of each of the rest of the vegetables on top of the lettuce. Season with salt and pepper. Roll it up as tight as possible, cut in half and place on a serving plate. Repeat for the remaining tortillas.
