3 6-inch flour tortillas

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3 oz. Basil Cream Cheese (recipe follows)

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4 oz. Fresh California Avocado*, sliced into 6 slices (1/2 avocado)

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1 8 oz. tomato

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6 cherry tomatoes, halved

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3 oz. radish sprouts

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3 oz. cucumber, seeded and diced

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2 oz. red onion, diced

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2 oz. fresh roasted corn

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1 oz. balsamic reduction

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3 pieces green leaf produce

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2 oz. cream cheese

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1 oz. basil

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1 oz. milk

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1 Tbsp. lemon zest

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As needed Salt and pepper to taste

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.