Ingredients
- 12 each 6" Heat Pressed Flour Tortilla (10400)
- Butter, melted as needed
- 1 lb. 2 Oz Smoked Chicken, shredded
- 4 1/2 oz. Kalamata Olive, sliced
- 4 oz. Roasted Red Pepper, diced
- 4 1/2 oz. Red Onion, diced
- 2 Tbsp. Garlic, minced
- 2 oz. Lemon Juice
- 3 1/2 oz. Greek Yogurt
- Kosher Salt, as needed
- 1 1/2 cup Lettuce, shredded
- Chives, chiffonade as needed
Directions
- Pre-heat oven to 400°F. Brush the Mission® 6” Heat Pressed Flour Tortillas with butter, roll into cone shapes, toothpick to hold, and bake for 6-8 minutes, or until crisp and brown. Allow to cool.
- Combine chicken, olives, red pepper, red onion, garlic, lemon juice, yogurt, and salt and fold together until bound.
- To serve one cone, fill the bottom of one cone with 2 tbsp. of shredded lettuce and top with 3 oz. of smoked chicken salad. Garnish with chives.
