1 each 12" Heat Pressed Flour Tortilla (10430)
1 Tbsp. All Purpose Flour
1 Tbsp. Water
12 oz. vol. Baby Field Greens
3 oz. vol. Pink Grapefruit Segments
3 oz. vol. Fresh Avocado , diced
2 oz. vol. Red Onions , diced
1 1/2 oz. vol. Goat Cheese , crumbled
2 1/2 oz. wt. Blackened Shrimp
2 oz. vol. Southwest Spiced Blood Orange Vinaigrette , see related recipe
1.) Whisk flour and water together to make food glue. Set aside.+
2.) Place 12” Flour Tortilla on cutting board. Dock tortilla to prevent excess air pockets. Cut 1” off of left and right sides.
3.) Cut remaining tortilla into 2 equal 3” strips.
4.) Brush both sides of tortillas with olive oil. Brush ends of tortillas with food glue and wrap into a cylinder.
5.) Place in popover pans or extra large muffin pans to secure shape and place in 350F convection oven for 15-25 minutes or until toasted throughout. Remove from oven and cool.
6.) Toss mixed greens, grapefruit, avocado, onion and goat cheese together in mixing bowl. Toss salad with 1 oz. of dressing.
7.) Stuff tortilla cylinder with salad, letting excess salad sit in center of the plate.
8.) Garnish plate with blackened shrimp and remaining vinaigrette.
9.) Serve immediately.
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