4 each Spinach Flavored Flour Tortillas, (12” Diameter)
8 oz. Butterball Turkey Breast, Sliced 1/4" thick and cut 2" long
8 each Roma Tomatoes, halved
2 oz. Olive Oil
1 T. Chopped Fresh Thyme
1 T. Basil Pesto
To taste Sea Salt, Fresh Ground Black Pepper
2 oz. Baby Greens
1 each Red Onion, sliced 1/4” and grilled
4 slices Prosciutto, sliced thin and fried crisp Creamy Asiago Sauce:
4 oz. Asiago Cheese, grated
4 oz. Prepared Alfredo Pasta Sauce
2 oz. Mayonnaise
2 T. Italian Parsley, chopped | (Preheat Oven to 350°) Prepare the Tomatoes: Toss the halved tomatoes with the olive oil, thyme, pesto, and season with salt and pepper. Place in a roasting dish and bake in the preheated oven for about 30 minutes. Reserve. Prepare the Asiago Sauce: Heat the Alfredo sauce. Add Asiago cheese and melt, mixing well. Place the sauce into a blender or processor. Blend well until cool. Add the mayonnaise and parsley. Blend well. Assembly: Lay the Tortillas out on a clean work surface. Spread equally with the Asiago sauce. Toss the Baby Greens, Tomatoes, Grilled Onions, Grilled Prosciutto, and Butterball Turkey together in a mixing bowl, folding the mixture together gently, seasoning to taste with Sea Salt and Fresh Ground Black Pepper. Divide the mixture evenly amongst the 4 tortillas, keeping the mixture to the top half. Roll the tortillas into cones, overlapping the tortilla for a layered look. |
