French Toast Fruit Burritos

22 May French Toast Fruit Burritos

HEEELLLOOOO – It’s almost summer and here in Arizona we are still enjoying our under-100 degree weather for a few more days. It’s been super nice to be outside in the early mornings and even in the early evenings yet, but that is soon to change… summer is coming.

I hope every one had a marvelous Mothers day. We aren’t overly big on holidays, we’re a pretty low key family in general, and this wasn’t an exception. My daughter worked on Sunday, so we all hung out at the house on Saturday and I made this amazing “burrito” for the hubs and I on Sunday morning. As I was making these, I thought they’d be amazing for a brunch time party – easily made a few hours before hand and kept at room temperature. I served our first batch with maple syrup and powdered sugar, but honestly, the batter and the fruit alone were sweet enough for my taste.

If you make these, be sure post pic on instagram and tag @Rulesbyred #recipebyred ! Enjoy!

French Toast Fruit Burritos

I originally called these breakfast burritos, and then realized these would make an amazing dessert or served for a brunch… not just for breakfast.

we start with about 6 to 8 ounces of fresh fruit – I used strawberries, blackberries, and some blueberries. Sliced and diced.

Then in a long shallow dish, we whisk together the egg, egg whites, skim milk, sugar, vanilla extract and cinnamon.

Carefully, dipping each flat-out bread into the egg mixture; due to the nature of the flat out bread, they don’t soak up alot of the liquid, so allow the excess to drip off before transferring to the griddle.

*HELPFUL HINT: you may want to add a little nonstick spray to the griddle before placing the coated breads on it.

Cook the bread for about 40 to 90 seconds per side, or until golden brown. Once cooked, the bread can be set aside as you continue cooking the remaining breads.

Carefully spread 1 tablespoon of cream cheese evenly onto the bread

add about 2 to 3 ounces of fruit and filling to each bread, and roll up *HELPFUL HINT: for individuals, I rolled these up by the shorter ends. If i had been serving them sliced for brunch, I would have rolled the long ends

Viola!! You can add a little sprinkle of powdered sugar or drizzle some warm maple syrup, or caramel sauce on top…

French Toast Fruit Breakfast Burritos 

Ingredients

3 Flat-out Light Flatbread

1 whole egg

5 Tablespoons egg whites

1Tablespoon Skim Milk

1 Tablespoon sugar

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

3 Tablespoons cream cheese

6-8 ounces diced fresh fruit

directions

1. In a long shallow dish, whisk together egg, egg whites, milk, sugar, cinnamon, and vanilla. 
2. Heat a large nonstick griddle over medium high heat. (you can use a little non stick spray as well)
3. Working with one flat bread at a time, carefully dip the flat-out in egg mixture, letting any excess drip before transferring the bread to the preheated griddle. Cook for 40 to 60 seconds per side or until golden brown. Remove from griddle and set aside. continue with the remaining flat outs. 
4. Spread each flat-out with 1 tablespoon of cream cheese and then layer bout 2 to 3 ounces of the fruit filling. Roll up like a burrito and serve. You may garish with powdered sugar and/or maple syrup, if desired.  

Recipe notes: 

Possible filling ideas: nutella or any nut butter instead of cream cheese; fruits like fresh peaches, bananas, plums, strawberries, pineapple, mango, papaya, blueberries, blackberries, rasberries, cooked apples or pears with a caramel sauce, the possibilities are limitless. 

Can also be served sliced into pinwheels, pierced with a toothpick for larger gathering. They can be served at room temperature, so this is a perfect dish to make a large batch before a brunch.  

Nutrition (per 1 flatbread)

Calories 181 * Fat 5.5g * Protein 15g * Carbohydrates 21g (fiber 10, sugar 4)

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