- 1 Cup chopped strawberries
- 1/2 Cup chopped kiwi
- 1/2 Cup chopped seeded cucumber
- 1 Tablespoon honey
- 2 Teaspoons lime juice
- 1/2 Teaspoon McCormick® Ground Cinnamon
- 1/4 Teaspoon McCormick® Ground Ginger
For the Salsa, mix all ingredients in medium bowl until well blended. Cover. Refrigerate 30 minutes to blend flavors.
For the Chips, preheat oven to 375°F. Mix sugar and cinnamon in small bowl. Spray tortillas lightly with no stick cooking spray. Cut each into 8 wedges. Place on baking sheet. Sprinkle wedges with cinnamon sugar mixture.
Bake 8 to 10 minutes or until crisp. Cool completely on wire rack. Serve with Strawberry Salsa.