INGREDIENTS

7 Mission® 8" Heat Pressed Flour Tortillas (10410)  
Melted Butter  
3 1/2 oz. Gorgonzola Cheese , crumbled 
3 1/2 oz. Muenster Cheese , shredded 
12 oz. Purple Cabbage , chopped 
12 oz. Green Cabbage , chopped 
10 oz. cooked Chicken , chopped 
10 oz. Romaine Lettuce , chopped 
5 oz.  Radicchio , chopped 
3 1/2 oz. Red Onions , chopped 
2 oz.  Lemon Juice  
2 Granny Smith Apples , chopped 
6 oz. dried Cranberries  
4 oz.  Pine Nuts , toasted 

DIRECTIONS

1.) Preheat oven to 350º F. Brush both sides of the Mission® flour tortillas with melted butter. Cut into wedges and place on baking sheet. Bake for 7 minutes per side, or until golden brown. Allow to cool and crisp up for 2 minutes. Sprinkle one side with both cheeses. Place back in oven and bake until cheese melts.

2.) In a large mixing bowl, toss all vegetables and chicken. Sprinkle lemon juice over apples and add to mixing bowl along with the cranberries and pine nuts and dressing. Serve with tortilla crisps.

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