Breakfast Burritos and Fruit Burritos - FOX 21/27 WFXR Roanoke/WWCW Lynchburg News, Weather

Breakfast Burritos and Fruit Burritos

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2 (10 inch) flour tortillas
1 cup Greek yogurt
1 cup chopped fresh pineapple
1/2 cup granola cereal
2 tablespoons brown sugar
2 bananas, sliced lengthwise
1 cut strawberry

Place the tortillas into a microwave oven, and heat on high until warmed and pliable, 10 to 15 seconds. Spread each tortilla with yogurt. Add strawberries and pineapple, sprinkle with granola cereal and brown sugar, and top with a sliced banana. Fold the top and bottom of each tortilla down, enclosing the filling, and roll the wrap tightly into a compact cylinder. Slice each wrap in half across the middle to serve.


6 Mission® Soft Taco Flour Tortillas
1 Tablespoon vegetable oil
6 eggs
1 tomato, chopped
1 (10 ounce) package fresh spinach
12 ounces mozzarella cheese, shredded
salt and pepper to taste

In a bowl scramble eggs. In a large skillet, over medium heats. Add fresh spinach and tomatoes to skillet and toss lightly. Cook until spinach is slightly wilted and soft. In a non-stick skillet, over medium heat, scramble egg, seasoning with salt and pepper to taste. To serve, lay tortillas on a work surface. Fill each with approximately 2 oz. of mozzarella, then spoon in egg and tomato and spinach mixture, dividing evenly between each tortilla. Roll burrito style, heat in microwave for 30 seconds each, or for a crispier outside, bake in 350 degrees F oven for 5 minutes and serve.