Ingredients

• 4 Mission® Artisan® Multigrain Tortillas
• 1 cup part-skim ricotta cheese
• 2 tablespoons honey
• 0.5 teaspoons kosher salt
• 1 serving non-stick cooking spray , as needed
• 2 cups sliced fresh strawberries
• 2 teaspoons chopped fresh basil
• 3 tablespoons balsamic glaze
• 0.5 cups baby arugula
• 2 tablespoons pine nuts , toasted

Instructions

1. 1 Preheat a conventional oven to 400 degrees F.
2. 2 Combine ricotta, honey, and salt in small mixing bowl; whisk to combine and set aside.
3. 3 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.
4. 4 In second small mixing bowl, combine diced strawberries and chopped basil; set aside.
5. 5 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.

Nutrition per serving