A tasty and refreshing breakfast or after school treat.
Tortillas stuffed with yogurt, honey and fruit. Rolled in cinnamon and sugar.
Fruit & Yogurt Wraps – Adapted from Tidy Mom
- 4 fajita-sized tortillas
- 1/2 T butter, melted
- 3 T sugar
- 1/2 tsp. cinnamon
- 1 C plain Greek Yogurt (or your favorite yogurt variety)
- 4 tsp. honey
- 1 C frozen fruit or 1/4 C your favorite fruit preserve
Begin by melting 1/2 T butter and using a pastry brush to coat one side of each fajita. Place the fajitas butter-side down one at a time onto a plate where 3 T sugar have been mixed with 1/2 tsp. cinnamon.
Top each tortilla with 1/4 C yogurt, spreading it in the center, leaving about a 1-inch margin around the edge.
Drizzle approximately 1 tsp. honey over the yogurt.
Layer fruit or fruit preserve over the top.
We enjoyed blueberry, raspberry frozen fruit tucked inside these, as well as a raspberry rhubarb preserve option. Yum!
Note: if you use a preserve, like the raspberry rhubarb pictured above, be sure to leave at least 1 inch along the margin and spread your filling thing; otherwise it will ooze out when you roll it up.
Roll up the tortilla and place them onto a cookie sheet.
Freeze for 20-30 minutes.
Slice in half.
Place into a freezer-friendly bag or container.
To serve, thaw at room temperature for 25-30 minutes before enjoying. Don’t let them sit out too long or they will get soggy. We found about 25 minutes was perfect. These can easily be taken out of the freezer when you get up in the morning and they’ll be ready by the time you make your way to the kitchen for breakfast!
They also make a great afternoon snack.