Gluten Free Morning Breakfast Wraps

Two different morning wraps that can be made in advance for a quick morning bite. 

Directions:

Ricotta Fruit Wrap:

1. In a large skillet over medium heat, heat the wraps on each side for 30 seconds until warm. Lay each wrap on a sheet of foil.
2. Spread each wrap with 1/4 cup ricotta leaving a 1 to 2-inch border followed by 2 tablespoons fruit spread. Layer with 2 tablespoons almonds and 2 tablespoons mini morsels. 
3. To assemble each wrap; fold two sides of wrap over filling, then roll tightly, ending seam side down. Wrap with foil. Cut in half and serve.

Tip: To make ahead, freeze overnight or up to one month. Remove from freezer 20 minutes prior to eating. 

Tropical Yogurt Wrap:

1. In a large skillet over medium heat, heat the wraps on each side for 30 seconds or until warm. Lay each wrap on a sheet of foil.
2. Spread each wrap with 1/4 cup yogurt leaving a 1 to 2-inch border. Layer with 2 tablespoons almonds, 2 tablespoons mini morsels and 1/2 cup banana.
3. To assemble each wrap; fold two sides of wrap over filling, then roll tightly, ending seam side down. Wrap with foil. Cut in half and serve.

Tip: To make ahead, freeze overnight or up to one month. Remove from freezer 20 minutes prior to eating. 

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen