- Total: 18 min
- Prep: 8 min
- Cook: 10 min
- Yield: 6-8 Servings
Ingredients
4 Mission® Artisan® Multigrain Tortillas
1 cup Part-skim ricotta cheese
2 tbsp. Honey
½ tsp. Kosher salt
Non-stick cooking spray As needed
2 cups Strawberries, fresh, diced
2 tsp. Basil, fresh, chopped
3 tbsp. Balsamic glaze
½ cup Baby arugula
2 tbsp. Pine nuts, toasted
Directions
- 1.Preheat conventional oven to 400°F. 2.Combine ricotta and honey in small mixing bowl; whisk to combine and set aside. 3.Coat Mission® Artisan® Multigrain 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. 4.In second small mixing bowl, combine diced strawberries and chopped basil; set aside. 5.Spread ricotta mixture evenly across tortilla strips, drizzle each with balsamic glaze, layer arugula greens, basil-scented strawberries and a sprinkling of pine nuts.
- - 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.
Cook’s Note
- 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.
