YIELD: 1 serving
1 (6-inch) tortilla
1 Tbsp. prepared hummus
½ cup fresh spinach leaves
⅛ cup red onion, thin julienne
⅛ cup carrot, shaved ribbons done w/ a vegetable peeler
1 tsp. prepared raspberry vinaigrette
⅛ tsp. cracked black pepper
1 tsp. feta cheese, crumbled
1 tsp. sunflower seed, toasted
Bake tortilla in 350°F oven for three minutes to crisp it up. Or heat tortilla in nonstick pan/grilled for a few minutes.
Evenly spread tortilla with hummus.
Toss spinach, onion and carrot with vinaigrette. Top hummus with tossed spinach salad, placing salad ½-inch in from the edge of the tortilla.
Sprinkle cracked black pepper, feta cheese and sunflower seeds evenly over the spinach salad. Serve.
Photo and recipe: Mission Foodservice