Ingredients
- 1 each 12" Heat Pressed Flour Tortilla (10430)
- 2.5 oz. Roasted Poblano Peppers Skin And Seeds Removed And Chopped
- 8 oz. Prepared Caesar Dressing
- 4 oz. Romaine Lettuce, thinly sliced
- 1.5 oz. Radicchio Lettuce, thinly sliced
- 1/4 cup Hand Picked Fresh Cilantro Leaves
- 1.5 oz. Crumbled Cotija Cheese
- 2.5 oz. Roasted Corn Kernels
- 2 oz. Peppered Smoked Bacon, cooked and chopped
Directions
- Place roasted peppers and Caesar dressing into a food processor or blender and process until smooth. Reserve for assembly and additional pinwheels.
- Toss a ¼ cup of dressing with romaine, radicchio and cilantro and toss to combine. Next add remaining ingredients and toss again to combine. Lay the Mission® Flatbread on a work surface with the longest side facing you. Spread out evenly over entire Mission® Flatbread making sure to spread edge to edge, this will help with rolling and equal size pinwheels.
- Begin at the bottom of the tortilla and roll tightly forward to form a cylinder. Slice into 12 equal pinwheel portions.
