- Ingredients
- 4 Flour Tortillas
- 4 cups (1 L) shredded Lettuce
- 2 medium Tomatoes, coarsely chopped
- ½ small Red Onion, sliced and separated into rings
- 8 oz (250 g) cooked Turkey, cut in thin slivers
- ½ cup (125 mL) coarsely chopped Water Cress
- 2 Radishes, thinly sliced
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- Spicy Vinaigrette Dressing
- 1 ½ tbsp (20 mL) Vegetable Oil
- 2 tbsp (25 mL) Red Wine Vinegar
- 2 tbsp (25 mL) Water
- ½ tsp (2 mL) dry Mustard
- 1 clove Garlic, minced
- 1 dash crushed Red Pepper
- Directions
- Prepare dressing by whisking together the ingredients. Set aside. Arrange tortillas in a single layer on a large baking sheet. Bake at 420°F (210°C) until tortillas are crisp and lightly browned, approx. 4 minutes. Place hot tortillas on serving plates. Top with lettuce, tomatoes, onion and turkey. Garnish with water cress and radishes. Drizzle with spicy Vinaigrette Dressing.
