- 4 Mission® Artisan® Multigrain Tortillas
- 1 cup part-skim ricotta cheese
- 2 tablespoons honey
- 1/2 teaspoon kosher salt
- Non-stick cooking spray, as needed
- 2 cups sliced fresh strawberries
- 2 teaspoons chopped fresh basil
- 3 tablespoons balsamic glaze
- 1/2 cup baby arugula
- 2 tablespoons pine nuts, toasted
- Preheat a conventional oven to 400 degrees F.
- Combine ricotta and honey in small mixing bowl; whisk to combine and set aside.
- Coat Mission(R) Artisan(R) 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 with arugula greens, basil scented strawberries and a sprinkling of pine nuts.