Marie’s Roasted Beet & Pear Wrap
November 16, 2014
1Heat and brown frozen Roasted Beet & Kale Burger in a Teflon coated skillet with 1-2 tablespoons veggie oil. Cook at medium to low temperature on each side until full heated. (165 degrees)
2Place the wrap on a work station surface.
3Place the baby spinach in a line down the center of the lavash. Cut the Roasted Beet & Kale Burger into quarters and lay on top of spinach. Top with the pear slices, feta crumbles and drizzle with vinaigrette.
4Fold side of lavash closest to you over the salad mix. Fold the right and left sides in toward the center and tightly roll up the lavash.