Gluten Free Ricotta Fruit Breakfast Wrap
Ricotta Fruit Wrap:
- 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.
- 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.
- 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