VEGGIE FLATBREAD ROLL UPS
Flatout flatbread spread with a green peppercorn and caper aioli. Topped with steamed fresh green beans, asparagus and spinach. Sprinkled with smoked paprika, then rolled up and pan-fried till browned and crisped. A perfect veggie roll up!
Makes as many as you want
Make the aioli first:
GREEN PEPPERCORN AND CAPER AIOLI SAUCE
Just Mayo Original and Chipotle flavors mixed with fresh green peppercorn, capers, extra virgin olive oil, Amore Garlic Paste, fresh lemon squeeze and garlic! Tastes better than the egg yolk based aioli!
Makes 3/4 cup
1/3 c. Just Mayo (original) and Just Mayo Chipotle flavor (equal amounts totalling 1/3 cup)
1 t. drained fresh green peppercorn
2 T. rinsed, drained capers (small ones best here)
3 t. Amore All Natural Garlic Paste
3 T. extra virgin olive oil
2 T. fresh lemon squeeze
1/2 t. sugar
salt to taste
1 T. additional extra virgin olive oil
Combine all ingredients in small bowl, except additional olive oil. Stir till smooth.
Now let’s make the roll ups: This is for one roll up.
1 piece Flatout Flatbread – use any flavor you want – I used the Original
3 whole steamed green beans
3 whole steamed asparagus
1/2 c. or so of steamed or boiled spinach, squeezed to remove excess water
vegetable oil for frying
Heat flatbread on both sides in a dry skillet till warm enough to roll.
Lay on counter, then spread evenly with the aioli.
Lay the green beans, asparagus and spinach across the flatbread close to each other and closer to one end than the other.
Sprinkle the veggies and the flatbread with smoked paprika.
Lift the end flap with the veggies closer to that one end, up and over the veggies, tucking it underneath, then finish rolling.
Wipe off excess drippings.
Drizzle a little oil in a medium-low heated skillet. Place roll up flap side down. Hold down with a spatula till it browns nicely and seals the flap shut.
Flip over and brown the other side.
Remove from skillet immediately, cut in half and serve.
Notes: I could eat this sandwich everyday. If a restaurant carried this I would definitely be a regular at that restaurant.
This particular brand of flatbread crisps up nicely on the outside while remaining soft on the inside. A perfect delicate crisp.
If desired spoon a little more aioli on the side of the plate for dipping.
AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.