Mindful Sodexo 
Mindful wrap with tomatillo avocado salsa, baby arugula, asparagus kalamata olive & farro salad and grilled smoky portobello mushroom
Nutrition Facts:
Calories: 360, Carbs: 53g, Protein: 12g, Fat: 13g, Sat. Fat: 1.5g, Cholesterol: 0mg, Sodium: 600mg, Fiber: 9g
Prep Time: 2 hours and 10 to 15 minutes Cook time: 25 minutes Yield: 4 servings; 1 wrap each
Smoky Portobello, Asparagus & Farro Wrap
Asparagus, Kalamata Olive and Farro Salad:
- 1/2 cup and 2 Tablespoons water
- 1/2 cup raw farro
- 1 1/3 cups fresh asparagus, cut into 1-inch pieces
- 1/2 cup whole red grape tomatoes
- 1 Tablespoon and 1 teaspoon canola oil
- 1 Tablespoon and 1 teaspoon finely chopped fresh Italian parsley
- 1/4 cup lemon juice
- 1/2 teaspoon finely chopped fresh garlic cloves
- 1 ¼ teaspoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup drained and thinly sliced Kalamata olives
- 1/3 cup peeled and shredded carrots
- 3/4 cup seeded and thinly sliced red bell peppers
- 1 ¾ teaspoons chopped fresh rosemary
Avocado Tomatillo Salsa:
- 1 teaspoon lime juice
- 1/4 avocado, peeled and seeded
- 1/8 cup chopped tomatillos
- 2 ½ teaspoons chopped fresh cilantro
- 1/8 teaspoon kosher salt
- 1 pinch ground black pepper
- 2 teaspoons seeded and chopped jalapeno peppers
- 1 Tablespoon and 1 teaspoon sliced green onions
Smoky Portobello Slices:
- 2 ½ Tablespoons canola oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 12 ounces portobello mushroom caps, gills removed and sliced thin
Smoky Portobello, Asparagus & Farro Wrap:
- 4 (10-inch) whole grain flour tortillas
- 4 cups baby arugula
To Prepare Asparagus, Kalamata Olive and Farro Salad:
- 1. Bring water to a boil. Stir in farro. Reduce heat, and simmer covered for 25 mins or until tender. Remove from heat. Allow to cool before use.
- 2. Coat a sheet tray with cooking spray. Place asparagus and tomatoes on the sheet tray in a single layer. Do not overcrowd. Roast in a preheated 450-degree Fahrenheit oven for 5 minutes or until lightly golden. Remove from oven. Allow to cool.
- 3. Whisk together oil, parsley, lemon juice, garlic, mustard, salt and pepper.
- 4. In a bowl, add all the ingredients. Toss gently until evenly coated and distributed. Cover, and place in the refrigerator for at least 2 hours prior to use.
To Prepare Avocado Tomatillo Salsa:
- 1. NOTE: Use gloves to seed peppers. Pepper juice can burn eyes. Wash hands thoroughly with soap and water after seeding peppers.
Place all ingredients in a food processor or blender. Blend until smooth. Cover, and place in the refrigerator until ready to use.
To Prepare Smoky Portobello Slices:
- 1. Whisk together oil, smoked paprika and pepper.
- 2. Add sliced portobello. Toss until evenly coated.
- 3. Place in a single layer on a sheet tray. Do not overcrowd. Roast in a preheated 450-degree Fahrenheit oven for 5 minutes or until lightly golden.
- 4. Remove from oven. Allow to cool before use. Divide into four portions.
To Prepare Smoky Portobello, Asparagus & Farro Wrap:
- 1. As needed, warm tortilla to soften.
- 2. Spread 1 Tablespoon avocado tomatillo salsa over entire tortilla.
- 3. Place 1 cup baby arugula on bottom third of tortilla.
- 4. In order, top arugula with:
- 3/4 cup asparagus, kalamata and farro salad
- 1 serving sliced smoky portobello. - 5. Roll burrito style and cut in half on the diagonal.
- 6. Place 1 wrap on a service place and enjoy immediately!
