Fruity Breakfast BurritosAngels Homestead

Fruity Breakfast Burritos

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What a cool, sweet, refreshing treat to enjoy on a hot summer day, Fruity Breakfast Burritos. I found this recipe on Once A Month Mom and I’m glad I did. Flour tortillas covered in a sweet cinnamon, sugar mixture, filled with frozen yogurt and berries. Delicious. It’s the perfect grab and go meal for those days when your rushed and don’t have time to cook.

Fruity Breakfast Burritos

10 flour tortillas, small
1 1/4 cups vanilla (or fruit flavored) yogurt (I used plain yogurt, with 1 Tbs. honey)
8 oz frozen blueberries (or sub 1/2 pint fresh)
8 oz frozen raspberries (or sub 1/2 pint fresh) (I used strawberries)
1/2 cup sugar
1 Tablespoon cinnamon
Spray butter (I used 2 Tbs. melted butter, and brushed it on with a pastry brush)

In a small bowl, mix the sugar and cinnamon well. Pour it out on a large plate. Set aside. Spray one side of each of the tortillas with butter, coating the entire surface. Flip the tortilla over, butter side down, on the cinnamon sugar mixture. Push it in until the entire surface is covered in cinnamon and sugar.

Place the sugar covered tortilla on another plate, cinnamon/sugar side down. Measure .125 (1/8 cup) cups of yogurt and spread across the tortilla a little left of center. Place some of the fruit on the yogurt strip. Wrap the tortillas tightly from left to right. Place on a cookie sheet to flash freeze. When completely frozen through, place in a zippered freezer bag for storage.

To serve: Take out of the bag and eat immediately. If you would like you could also let them thaw for a bit. Thawing overnight or for too long can result in a mushy burrito, but can be done.

*I recommend letting them defrost for 10 minutes before eating.

This Recipe is linked to
TGCC Recipe Swap
Potluck Sunday ay Mommy’s Kitchen

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april

April is a dedicated wife and mother of five, as well as Mamaw to two adorable grandbabies. She resides in Southern Indiana, along with her husband Joe and their daughter Melissa, and enjoys the quite life on their 3 acre homestead. She enjoys blogging about her adventures in frugal and healthy, grain-free cooking, gardening, household tips, and her family. April is also the owner and writer of The Secret Recipe Club, the fun Secret Santa of the food blog world.