Fruit & Granola Breakfast Tacos

• Prep Time
  15 minutes 
• Bake Time 
  15 minutes
• Makes
  6 tacos

Ingredients:

• 3 Nuts ’N More Toffee Crunch Snack Packs
• 1 ¼ cups chopped fruit – we used kiwis, blueberries, mango, strawberries and sliced apples!
• ¼ cup shredded unsweetened coconut
• 1 ½ cups plain Greek yogurt
• 6 flour taco shells
• 2 tbsp. granulated sugar
• 2 tsp. ground cinnamon
• 1 tbsp. melted butter

 

---

Directions:

1. Preheat oven to 350°. Flip a muffin tin upside-down and set it on a flat surface.

2. In a small bowl, stir the sugar, cinnamon, and melted butter together until smooth.
3. Use a pastry brush to spread the cinnamon sugar mixture onto both sides of all 6 tortillas.
4. Position the tortillas between the cavities of the muffin tin, using the cavities to hold them in place in the shape of a hard taco shell.
5. Transfer the tin to the oven and bake for 15 minutes, or until the shells are slightly crispy and hold their shape when removed from the tin.
6. Divide the yogurt into the bottoms of the shells, then top with chopped fruit, shredded coconut, and drizzle with a Toffee Crunch Snack Pack.

 

---

 

Macros:

Calories: 275

Carbs: 26

Fat: 14

Protein: 14