Ingredients
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1 ea.Hilltop Hearth® Cilantro Chickpea Wrap
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1 ea.Chef's Line® Black Bean Burger, grilled and crumbled
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2 oz.Rykoff Sexton® Slow Roasted Tomatoes
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2 oz.Glenview Farms® Vegan Cheddar Style Slices
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2 oz.Glenview Farms Vegan Mozzarella Style Shreds
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2 oz.Chef's Line Guacamole
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1/2 oz.Monarch® Pickled Red Onions
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1/4 oz.Cross Valley Farms® Harvest Blend
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1/2 oz.Cross Valley Farms Asian-Style Blend
Preparation
- Lay chickpea wrap flat on surface.
- Lay/spread both vegan cheeses out over half of the chickpea wrap.
- Place crumbled black bean burger over cheese on half of the chickpea wrap.
- Place tomatoes and pickled red onions over crumbled black bean burger.
- Fold chickpea wrap over and grill for 1-2 minutes per side until crispy and heated through.
- Quarter the quesadilla.
- Chop harvest blend and Asian-style Blend together and place in a mound on corner of plate.
- Place ramekin with 2 oz. of guacamole next to chopped greens.
- Tile the quesadillas around and next to the greens and guacamole.
Recipe by Chef Matt Dean, Food Fanatics® Chef, Streator, IL
Serves 1