|3||6-inch flour tortillas|
|3||oz.||Basil Cream Cheese (recipe follows)|
|4||oz.||Fresh California Avocado*, sliced into 6 slices (1/2 avocado)|
|1||8 oz. tomato|
|6||cherry tomatoes, halved|
|3||oz.||cucumber, seeded and diced|
|2||oz.||red onion, diced|
|2||oz.||fresh roasted corn|
|3||pieces green leaf produce|
|Basil Cream Cheese (Yield: 1/2 cup)|
|As needed||Salt and pepper to taste|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Basil Cream Cheese:
- Blend cream cheese, basil and lemon zest in a food processor. Add the milk while the machine is on to incorporate. Add salt and pepper to taste.
- Prepare the balsamic reduction by simmering 4 oz. balsamic vinegar until it is reduced by half and is slightly thickened. You will need 1 oz.
- Warm tortillas briefly in a pre-heated pan. Remove and place on serving plate. Spread 1 oz. basil cream cheese on each tortilla. Place one piece of lettuce on half of each tortilla. Place remaining ingredients on each tortilla in the following order: 2 slices of tomato, 1 oz. radish sprouts, 1 oz. cucumber, 2/3 ounce red onion, 2/3 ounce corn, and 4 cherry tomato halves.
- Drizzle each with Balsamic Reduction. Top each with 2 slices of Fresh California Avocados. Serve.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.