Prep Time::8 mins
Cook Time::10 mins
Total Time::18 mins
Servings::6
Ingredients
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4 Mission® Artisan® Multigrain Tortillas
1 cup part-skim ricotta cheese
2 tablespoons honey
½ teaspoon kosher salt
1 serving non-stick cooking spray, as needed
2 cups sliced fresh strawberries
2 teaspoons chopped fresh basil
3 tablespoons balsamic glaze
½ cup baby arugula
2 tablespoons pine nuts, toasted
Directions
Preheat a conventional oven to 400 degrees F.
Combine ricotta, honey, and salt in small mixing bowl; whisk to combine and set aside.
Coat tortillas evenly with non-stick spray. Place in single layer on baking pan and bake 8 to 10 minutes or until golden and crispy. Remove from oven and cut each tortilla into 4 equal strips; set aside to cool and crisp.
In second small mixing bowl, combine diced strawberries and chopped basil; set aside.
Spread ricotta mixture evenly across tortilla strips, drizzle each with balsamic glaze, layer with arugula greens, basil scented strawberries and a sprinkling of pine nuts.
Hints:
Replace fresh diced peaches for strawberries and toasted almonds instead of pine nuts for a late summer version of this recipe.
Grill the tortilla on each side for even more flavor.