| 1 | Using 3” cookie cutter, cut Mission® wraps into 3” round circles. Set aside 3 of each flavor. Save remaining for another batch. |
| 2 | Place 3 sundried tomato basil moons on work surface. |
| 3 | Place 4 halved asparagus tips on each sundried tomato basil moon. Top each with ½ ounce of crabmeat and ½ ounce of brie cheese. Close with spinach herb moons. |
| 4 | Place on oiled griddle or flattop on medium heat and cook until both sides are lightly toasted and cheese is melted. |
| 5 | Slice grilled filet into 3¼” medallions and arrange on plate (see photo). |
| 6 | Garnish with hollandaise sauce if desired. |