INGREDIENTS

1 Mission® 10" Whole Wheat Tortilla (10425)  
 Egg Wash 
1 oz. Baby Greens  
Cilantro Vinaigrette  (see Related Recipe) 
1/2 oz.  Basil Leaves 
4 oz. Heirloom Tomatoes , sliced (or Roma Tomatoes) 
2 oz.  Jicama , sliced into half moons 

DIRECTIONS

1.) Cut Mission® flour tortilla in half. Feed the tortilla through a hand-cranked pasta machine set on the linguine setting. Place the cut wrap “threads” aside. Lay out the threads in a layer, about 3-4" in width. Brush one end of the threads with egg wash. Form into a circle and pinch together to seal. The threads should be formed into cylinder shaped towers. Holding the tower together with tongs, place in a deep fat fryer set at 350º F, fry until golden. Remove and place on a paper towel lined surface.

2.) Toss the greens with the Cilantro Vinaigrette. Place the towers on top of each other or decoratively arranged on a serving dish. Place greens inside the tortilla towers. Arrange sliced tomatoes and jicama on the dish and dot with additional Cilantro Vinaigrette. Serve.

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