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
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.
Heat whole wheat tortillas and cut into quarters. Spread 1 tsp. of garlic herb cheese spread evenly on each quarter tortilla.
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.
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