Trail Mix Breakfast Wraps for 2

[Guest guest]

" This wrap's combination of cereal, yogurt and fruit makes

it the perfect breakfast for people on the go. "

 

1/4 cup chopped

almonds

1 cup plain yogurt or soy yogurt

few chopped dates

1/4 cup chopped dried apricots

1/4 cup

banana chips

2 teaspoons honey or maple syrup or even molasses

1 cup Shredded Wheat cereal, broken into

pieces

2 tablespoons apricot preserves

2 (10- or 11-inch) flour

tortillas ( I use wheat)

 

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, yogurt, apricots, banana chips, dates and honey. Mix

well. Fold in the Shredded Wheat.

 

Warm the tortillas in a large nonstick

skillet 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 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-by-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.

 

Servings: 2