Ingredients & Directions
Creamy Asiago Sauce
3/4 to 1 C.
Spinach Flavored Flour Tortillas, (12'' Diameter)
Butterball Turkey Beast, Sliced 1/4'' thick and cut 2'' long
Roma Tomatoes, halved
Chopped Fresh Thyme
To taste Sea Salt, Fresh Ground Black Pepper
Red Onion, sliced 1/4'' and grilled
Prosciutto, sliced thin and fried crisp
Asiago Cheese, grated
Prepared Alfredo Pasta Sauce
Italian Parsley, chopped
Sliced Almonds, toasted
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.
- 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.