2. Lay the tortillas on a clean work surface and spread a quarter of hummus over each. Divide the carrots, celery, sun-dried tomatoes, onion, and mache between the tortillas, scattering over the center in a band. Season and tightly roll up each wrap.

3. Cut each wrap in half and serve or wrap in baking parchment and pack in a cooler.

Reprinted with permission from Wraps by Jennie Shapter, copyright © 2007 by Ryland Peters & Small, published by Ryland Peters & Small.

Avocado, Brie, and Bacon Wraps
By Jennie Shapter

 

 

 



Ingredients
6 slices thick-cut bacon
2 teaspoons whole-grain mustard
¼ cup extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 handfuls baby spinach leaves
1 ripe avocado, pitted, peeled and sliced
4x 9-inch Mediterranean Herb Flour Tortillas
5 oz. ripe Brie, sliced
Salt and freshly ground black pepper
Cranberry-and-onion chutney or cranberry sauce, to serve