Recipe: Shredded Veggie Wrap
By Logan Kendall
**Chef’s note: “I came up with this idea one Memorial Day. My grandma made a Veggie Pizza, and when I heard this contest I made my own wrap. I would serve grapes or carrots.”
Shredded Veggie Wrap
8 oz. cream cheese, 1/3 less fat.
1/2 tsp. fresh parsley, minced.
1/2 c mayonnaise, light.
1/2 c onions, diced.
1/4 c green pepper, diced.
1/4 c celery, diced.
12 oz. bag of Dole Broccoli Slaw (broccoli, carrots, red cabbage)
3-Flatout Flatbread, multi-grain.
12 slices of turkey pepperoni.
1/8 tsp. salt and pepper each.
Place cream cheese mayo, onions, green pepper, celery, and salt and pepper in a small mixing bowl. Blend well until creamy with hand mixer. Lay 1 piece of flat bread on a large plate. Use a spatula to spread evenly on flatbread. Be careful not to get too close to the edges. Take about 1/2c of broccoli slaw and place on top of cream cheese spread. Place 4 slices of pepperoni on top of that. Roll up tight and place a few toothpicks to hold wrap in place. Continue to make 2 more wraps. Wrap each in plastic wrap and refrigerate for at least 1hr. Cut in half or fourths to enjoy.