1 each 12" Whole Wheat Tortilla (10254)
4 tsp. Garlic Herb Cheese Spread (Alouette)
1/2 cup Cucumber , matchstick cut
1 cup Swiss Chard , shredded
1 cup Green Beans , blanched
2 tsp. Fresh Mint Leaves , chopped
1/2 cup Green Onions , tops removed , sliced lengthwise
1/2 cup Red Bell Peppers , cut into 1/8" strips
2 oz. vol. Red Chile Spiced Vinaigrette , see related recipe
1.) Heat whole wheat tortillas and cut into quarters. Spread 1 tsp. of garlic herb cheese spread evenly on each quarter tortilla.
2.) Bring bottom tip of tortilla ¼” towards center and roll tortilla wedges into cone shapes.
3.) Place in mini cone holders or on plate.
4.) Toss all vegetables together in a mixing bowl with red chile spiced vinaigrette.
5.) Dispurse vegetables evenly into each cone.
6.) Serve immediately.