Almond, berry and banana breakfast tacos recipe
Move over avocado toast, we've got a new favourite brunch dish. Try these fruity breakfast tacos for a sweet treat to start the day. Crisp tortillas fried in butter and cinnamon, filled with fruit, nut butter and a finishing flourish of grated chocolate – what's not to love?
See method- Serves 4 (makes 4)
- 5 mins to prepare and 10 mins to cook
- 275 calories / serving
Ingredients
- 20g unsalted butter
- 4 mini tortilla wraps
- 1 tsp ground cinnamon
- 2 tbsp almond or peanut butter
- 1 banana, peeled and thinly sliced
- 150g raspberries
- 200g blueberries
- 15g toasted flaked almonds
- 10g dark chocolate, grated
- 5g fresh mint leaves
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Shop ingredientsEach serving contains
- Energy
- 1150kJ 275.0kcal
- Fat
- 13g
- Saturates
- 4g
- Salt
- 0.3g
- Sugars
- 14g
of the Reference intake
Carbohydrate 33.0gProtein 6.7gFibre 2.9g
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- Melt a quarter of the butter in a large frying pan over a medium heat. Add one of the wraps and heat for 1 min. Flip the wrap, sprinkle over a quarter of the cinnamon and cook for a further 1 min. Transfer to a plate. Repeat with the remaining wraps.
- Use the back of a spoon to spread the cinnamon side of each wrap with a quarter of the almond or peanut butter. Divide the fruit and flaked almonds between the wraps, then garnish with the dark chocolate and mint leaves. Fold in half or wrap up to serve, if you like.
- Easy swap: Fill with whatever fruits or nuts you fancy – sliced pears or strawberries work well with cinnamon, or swap the almond butter for low-fat Greek-style yogurt.
- See more Breakfast recipes
