CHEF JEFF — ONE BYTE AT A TIME: Berry Enchiladas

Start your day with this clever spin on a typical wrap.

Berry Enchiladas

¾ cup fresh strawberries, sliced into small pieces

¾ cup fresh blueberries

1 5.6-ounce container nonfat Greek berry yogurt

1 egg

¼ cup 1 percent or skim milk

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

2 8-inch whole-wheat tortillas

2 tablespoons toasted, sliced almonds

1 teaspoon confectioners’ sugar

Combine berries, yogurt in bowl; stir gently to combine. Place egg, milk, cinnamon, nutmeg in glass pie plate. Whisk until blended. Heat nonstick skillet over medium-high heat. Spray. Dip tortilla in egg mixture, coating both sides. Let excess to drip off; place in skillet. Cook on each side until golden brown. Repeat with other tortilla. Spoon half of yogurt-berry mixture in center of tortilla. Sprinkle with 1 tablespoon almonds. Roll to resemble enchilada. Put on plate. Sprinkle with ½ teaspoon confectioners’ sugar. Repeat for other tortilla.

Yield: Serves 2.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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