Symphony Sandwiches
Yield
2 servingsPrep
15 minCook
5 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
dijon mustard
|
|
| 1 | tablespoon |
mayonnaise
|
|
| ⅛ | teaspoon |
garlic powder
|
|
| ½ | each |
avocados
|
|
| 1 | medium |
tomatoes
|
|
| 2 | each |
flour tortillas
|
*
|
| ¼ | pound |
turkey
smoked |
|
| 4 | slices |
provolone cheese
|
|
| ½ | cup |
carrots
shredded |
|
| ½ | cup |
alfalfa sprouts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
dijon mustard
|
|
| 15 | ml |
mayonnaise
|
|
| 0.6 | ml |
garlic powder
|
|
| 0.5 | each |
avocados
|
|
| 1 | medium |
tomatoes
|
|
| 2 | each |
flour tortillas
|
*
|
| 113.4 | g |
turkey
smoked |
|
| 4 | slices |
provolone cheese
|
|
| 118 | ml |
carrots
shredded |
|
| 118 | ml |
alfalfa sprouts
|
|
Directions
In a small dish, stir together the mustard, mayonnaise and garlic powder.
If using the avocado, cut it in half and twist to remove the seed.
Reserve one half for another use.
Cut the remaining half in half. Peel the skin away from the flesh.
Cut each piece into 4 slices and set aside.
Slice the unpeeled tomato and set aside.
Microwave the first tortilla for 30 seconds, uncovered, on high.
Spread half the mustard mixture over the entire tortilla surface.
In the center of the tortilla, leaving a ½-inch edge, place 2 slices of cheese and half each of the turkey, avocado (if using), tomato, carrots and sprouts.
Fold in the sides and roll it up burrito-style.
Repeat the process to make the second sandwich.
Cut the sandwiches in half and wrap each half in foil.
Serve at once or refrigerate until ready to serve.
