Trail Mix Breakfast Wraps - recipes for breakfast

Source: Wraps: Easy Recipes for Handheld Meals, by Mary Corpening Barber, Sara Corpening and Lori Lyn Narlock

 

Ingredients

1/4 cup chopped almonds

1 cup plain yoghurt

1/4 cup chopped dried apricots

1/4 cup banana chips

2 teaspoons honey

1 cup Shredded Wheat cereal, broken into pieces

2 tablespoons apricot preserves

2 (10- or 11-inch) flour tortillas

 

Recipe

 

• Preheat oven to 350 degrees F.
• Spread the almonds on a baking sheet.
• Bake until they become aromatic and appear shiny from the oils being released, about 10 minutes.
• Remove from the oven and let cool.
• Combine the almonds, yoghurt, apricots, banana chips and honey.
• Mix well. Fold in the Shredded Wheat.
• Warm the tortillas in a large non-stick frying pan over medium-high heat, about 15 seconds on each side.
• Tortillas also can be microwaved on HIGH for 10 or 15 seconds, or wrapped in aluminum foil and heated in the oven at 350 degrees F for 3 to 5 minutes.
• Divide the apricot preserves among the tortillas and spread evenly over each tortilla, leaving at least a 1-inch border around the edge.
• Divide the cereal mixture and spread in a 2 x 5-inch rectangle on the bottom half of each tortilla.
• Fold the right and left edges of the tortilla over the filling, toward the center.
• Fold the bottom edge of the tortilla toward the center and gently roll until the tortilla is completely wrapped around the filling.
• Serve immediately.

 

 

 

Recipe ends

 

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