Prep Time:
8 mins
Cook Time:
10 mins
Total Time:
18 mins
Servings:
6
Ingredients
Directions
Preheat a conventional oven to 400 degrees F.
Combine ricotta, honey, and salt in small mixing bowl; whisk to combine and set aside.
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.
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.
Hints:
Replace fresh diced peaches for strawberries and toasted almonds instead of pine nuts for a late summer version of this recipe.
Grill the tortilla on each side for even more flavor.
Nutrition Facts (per serving)
| 189 | Calories |
| 7g | Fat |
| 26g | Carbs |
| 8g | Protein |
