Ingredients & Directions |
4 each
8 oz.
8 each
2 oz.
1 Tbsp.
1 Tbsp.
2 oz.
1 each
4 slices
Creamy Asiago Sauce
4 oz.
4 oz.
2 oz.
2 Tbsp.
For Topping
16 oz.
3/4 to 1 C.
16 oz.
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Spinach Flavored Flour Tortillas, (12'' Diameter)
Butterball Turkey Beast, Sliced 1/4'' thick and cut 2'' long
Roma Tomatoes, halved
Olive Oil
Chopped Fresh Thyme
Basil Pesto
To taste Sea Salt, Fresh Ground Black Pepper
Baby Greens
Red Onion, sliced 1/4'' and grilled
Prosciutto, sliced thin and fried crisp
Asiago Cheese, grated
Prepared Alfredo Pasta Sauce
Mayonnaise
Italian Parsley, chopped
Apricot
Sugar
Sliced Almonds, toasted
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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.
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