Spinach Flavored Flour Tortillas, (12'' Diameter) Butterball Turkey Beast, Sliced 1/4'' thick and cut 2'' long Roma Tomatoes, halved Olive Oil Chopped Fresh Thyme Basil Pesto To taste Sea Salt, Fresh Ground Black Pepper Baby Greens Red Onion, sliced 1/4'' and grilled Prosciutto, sliced thin and fried crisp
Asiago Cheese, grated Prepared Alfredo Pasta Sauce Mayonnaise Italian Parsley, chopped
Apricot Sugar Sliced Almonds, toasted
(Preheat Oven to 350°)
Prepare the Tomatoes
Toss the halved tomatoes with the olive oil, thyme, pesto, and season with salt and pepper. Place in a roasting dish and bake in the preheated oven for about 30 minutes. Reserve.
Prepare the Asiago Sauce
Heat the Alfredo sauce. Add Asiago cheese and melt, mixing well. Place the sauce into a blender or processor. Blend well until cool. Add the mayonnaise and parsley. Blend well.
Lay the Tortillas out on a clean work surface. Spread equally with the Asiago sauce. Toss the Baby Greens, Tomatoes, Grilled Onions, Grilled Prosciutto, and Butterball Turkey together in a mixing bowl, folding the mixture together gently, seasoning to taste with Sea Salt and Fresh Ground Black Pepper.
Divide the mixture evenly amongst the 4 tortillas, keeping the mixture to the top half. Roll the tortillas into cones, overlapping the tortilla for a layered look.