YIELD: 2 servings
For the Red Chile Spiced Vinaigrette:
⅓ cup fresh lime juice
¼ cup rice wine vinegar
⅓ cup honey
½ cup vegetable oil
3 Tbsps. mint leaves, chopped
¼ tsp. kosher salt
2 Tbsps. chile garlic paste
1 Tbsp. fresh ginger, minced
2 tsp. sesame oil
2 (12") whole wheat tortillas
4 tsp. prepared garlic herb cheese spread
½ cup cucumber, matchstick cut
1 cup Swiss chard, shredded
1 cup green beans, blanched
2 tsp. fresh mint leaves, chopped
½ cup green onions, tops removed, sliced lengthwise
½ cup red bell peppers, cut into ⅛" strips
2 oz. Red Chile Spiced Vinaigrette
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For the Red Chile Spiced Vinaigrette: Place all vinaigrette ingredients into a blender and puree until smooth and fully emulsified. Place in a covered container or squeeze bottle. Hold refrigerated until ready to use.
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Heat whole wheat tortillas and cut into quarters. Spread 1 tsp. of garlic herb cheese spread evenly on each quarter tortilla.
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Bring bottom tip of each tortilla quarter towards center and roll tortilla quarters into cone shapes. Place in mini cone holders or on a plate.
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Toss all vegetables together in a mixing bowl with red chile spiced vinaigrette. Place vegetables evenly in each cone; serve immediately.
Photo and recipe: Mission Foodservice
