| 12 | California Avocados, diced (6 lbs.) |
| 1 ½ cups | Herbed vinaigrette |
| 24 | Large flour tortillas or large sandwich rolls |
| 2 pounds | 4 ounces pickled sweet peppers, cut in strips |
| 4 pounds | 8 ounces mozzarella cheese, thinly sliced |
| 2 pounds | 4 ounces marinated artichoke hearts, sliced |
| 1 pound | 8 ounces dried tomato (packed in oil), cut in strips |
| 1 pound | Red onion, thinly sliced |
| | Arugula or baby spinach, as needed |
Just before service, mix avocado with vinaigrette; reserve.
Per order - Layer 1/2 cup avocado mixture, 1 1/2 ounces pickled pepper, 3 ounces cheese, 1 1/2 ounces artichoke hearts, 1 ounce dried tomato, 1/2 ounce red onion, and arugula down center of tortilla or on the bottom of the roll.
For wrap, fold in sides; roll tightly.
For sandwich, cover with top of roll.