Ingredients
1/2
cup ranch dressing
1
medium avocado, pitted, peeled and cut into chunks
1
tortilla from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
Cooking spray
1/4
teaspoon coarse salt
1/4
teaspoon chili powder
2
cups bite-size pieces iceberg lettuce
2
cups bite-size pieces romaine lettuce
1
large tomato, chopped (1 cup)
1
cup diced peeled jicama
3/4
cup shredded cheddar cheese (3 oz)
1/4
cup sliced ripe olives
Preparation
Place dressing and avocado in blender. Cover; blend on medium speed until smooth and creamy.
Heat oven to 350°F. Spray tortilla with cooking spray; sprinkle with salt and chili powder. Cut tortilla in half, then cut each half crosswise into 1/4-inch strips. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until crisp and golden brown. Set aside.
Place iceberg and romaine lettuce on shallow serving platter or in large bowl. Sprinkle with tomato, jicama, cheese, olives and tortilla “straws.” Serve with dressing.
