Prep time: 10 mins
Cook time: 15 mins
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
Preheat conventional oven to 400ºF.
Combine ricotta and honey in small mixing bowl; whisk to combine and set aside.
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.
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 arugula greens, basil-scented strawberries and a sprinkling of pine nuts.