1 heart of romaine lettuce, thinly sliced ( about 3 cups)
1 tomato, seeded and chopped ( I skipped this )
1 (8 1/2 ounce) can quartered artichoke hearts, drained
1 cup canned cannelini beans, rinsed and drained
1 (7 ounce ) jar roasted red pepper, drained and coarsely chopped
2 tablespoons balsamic vinegar
1 1/2 tablespoon olive oil
1/4 teaspoon black pepper
3 strips of bacon, sliced, cooked and drained
4 ( 7 inch ) whole wheat tortillas
8 tablespoons shredded mozzarella cheese
Preheat the oven to 450 degrees F.
Meanwhile, toss together the lettuce, tomato, artichoke hearts, beans, roasted pepper, vinegar, oil, and black pepper in a medium bowl. Arrange the tortillas on a baking sheet. Top each tortilla with about 1 1/4 cups of the salad (I think I used a little less) and sprinkle with some of the cooked bacon and 2 tablespoons of the mozzarella. Bake until the cheese melts and the lettuce wilts slightly, about 5 minutes.