Roasted Vegetable and Egg Wrap

From: Chef Michael Moorman, m.Henry, Chicago. Yield: 12 servings.

2 medium poblano peppers, seeded and julienned

1 bunch asparagus (12 oz.), chopped

1 cup mushrooms, sliced

¼ cup shallots, chopped

¼ cup sun-dried tomatoes, julienned thin

1 tsp. dried oregano

½ tsp. salt

½ tsp. pepper

⅓ cup olive oil, divided

3 cups fresh spinach

½ cup garlic cloves

1 Tbsp. olive oil

½ cup mayonnaise

24 large eggs, beaten

¼ cup butter

12 10" flour tortillas

4 avocados (8-10 oz. each), pitted, skinned, quartered and sliced lengthwise

To prepare vegetables: Heat oven to 350°F. Toss peppers, asparagus, mushrooms, shallots, tomatoes, oregano, salt and pepper in ¼ cup olive oil. Transfer to sheet pan and roast for 15-20 minutes, turning once. Remove and keep warm. Saute spinach in remaining 1⅓ Tbsp. olive oil, just until it's wilted. Remove from heat; keep warm.

For garlic mayonnaise: In small baking dish, roast garlic cloves in 1 Tbsp. olive oil in a 350°F oven for 30 minutes. Cool. Blend mayonnaise and garlic until smooth; refrigerate.

For wrap: Scramble eggs in melted butter over medium heat until firm throughout with no visible liquid egg remaining; keep warm. For each serving, warm a torilla on a flat grill or in a pan. Transfer to a plate. Spread 1 Tbsp. garlic-mayonnaise down center of the tortilla. Place ½ cup scrambled eggs down the center of the tortilla. Top with a quarter of sliced avocado. Spread 2 Tbsp. wilted spinach over avocado. Top with ¼ cup roasted vegetables. Roll up, burrito-style. Serve immediately.