4 8 inch (20 cm) flour tortillas
1 bell pepper (red, yellow or orange), sliced
1 small zucchini, sliced
1 avocado, pitted and sliced
1/2 small red onion, sliced
1/2 small bulb fennel, sliced
2 cups (500 ml) baby greens
1 cup (250 ml) grape tomatoes, halved
1/2 cup (125 ml) cream cheese (optional)
1/2 cup Saha Jerk Marinade, divided
2 tbsp (30 ml) olive oil
Spry oil for panini press
Preheat an oven to 400°F. In a large bowl mix 1/4 cup of the Saha Jerk marinade with the olive oil. Add the zucchini, fennel and onion to the bowl and toss until well coated. Line a baking tray with parchment paper and spread the marinaded vegetables even over the pan. Roast in the oven for 20-25 minutes or until browned and softened.
Set aside to cool slightly. In a food processor, add the cream cheese and remaining marinade and mix until well blended and smooth. Spread this mixture over the top third of the tortillas. Place a portion of the roasted vegetables in the centre of the tortilla, perpendicular to the cream cheese. place some sliced avocado, tomato and a portion of the greens alongside the roasted vegetables. Fold the bottom third of the tortilla up, over the vegetables and then fold the sides in. Turn your panini press to medium high and spray with cooking oil, or place an oiled grill pan over medium high heat. Place the wraps folded side down in the pan or press and cook for 2-3 minutes per side, or until brown grill marks form. Serve warm!