That’s a Wrap: Breakfast Edition!

So on the last edition of That’s a Wrap, I gave you a recipe to my italian twist on a quesadilla.

STILL having plenty of whole wheat wraps left over and needing breakfast, I decided to take a shot at making a breakfast quesadilla with peanut butter and apples! (It should be obvious that I am a big fan of the quesadilla concept).  The recipe is as follows:

Ingredients:photo 2 copy 3

  • 1 whole wheat tortilla
  • 1 apple (I used granny smith)
  • 2-3 tbsp spoons of peanut butter
  • 1/2 tsp of cinnamon
  • 1/2 tsp of honey

Instructions:

  1. Wash apple, then cut entire apple into slices (as seen in the picture above)
  2. Set aside half of the apple slices, then take the remaining apple slices and dice then into small pieces.
  3. In a small bowl, mix the diced apple pieces with cinnamon and honey
  4. In a frying pan on medium heat, add the diced apples mixture and sauté until softened and caramelized, usually 2-3 minutes. Then remove from heat and set aside in a small bowl.

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    Caramelized cinnamon honey apples

  5. Then spread peanut butter throughout the wrap, leaving about a half inch from the edge plain, without peanut butter. Then arrange apple slices on one side of the wrap (See picture for how I assembled it).                                                    photo 3 copy 2
  6. Return frying pan to medium heat and place the dressed wrap flat in the pan. Allow to heat for about 2 minutes, or until peanut butter begins to melt/liquify.
  7. Scatter the previously sautéed cinnamon honey apples on to the wrap.
  8. Fold over the side of the wrap without apples. Leave it heated on this side until the wrap reached desired crispiness. Then flip and repeat.
  9. After your quesadilla is cooked to your liking, remove from heat. Let cool for a moment and then enjoy the peanut butter goodness!

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TIPS&HINTS:

  • I used granny smith apples because they are sour, which is a good complement to the sweet and saltiness the peanut butter brings. However, any apple of your preference would work.
  • As for peanut butter, I prefer Skippy Natural, but any peanut butter of your preference would do the job. I bet this would be great with crunchy pb or even almond butter for an even healthier alternative.
  • Although, I made this on heat you could make this cold if you are on the go or to take for lunch.

Being a lover of peanut butter, this warm mix of peanut butter and apples was a perfect and tasty breakfast! With the apples and the whole wheat tortilla as a source of fiber and peanut butter for protein, this breakfast quesadilla has all the nutrients to start the day off right! And with the added cinnamon and honey to add a depth of flavor, this sweet “quesadilla” is a sweet and satisfying meal.

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That’s a Wrap

Being a college student on a budget, I gotta work with what I got. And as the weeks approaching spring break are dwindling down, I’m trying to use all my perishable food before I leave to make sure nothing goes to waste.  Luckily on my last trip to the grocery store I bought a package of whole wheat tortillas, which are extremely versatile and can be used for wraps, quesadillas,chip and the list goes on.

So utilizing my wraps and some produce and other ingredients I had in my fridge, I made my own version of a quesadilla. The recipe is as follows:

Ingredients: 

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Measured out spinach, tomatoes, and cheese.

  • 1 whole wheat tortilla
  • 1 hand full of raw spinach
  • 1/2 cup of mozzarella cheese
  • 2 spoonfuls of diced tomatoes
  • teaspoon of olive oil
  • pinch of salt & pepper

Directions:

  1. In a frying pan on medium heat, add 1 teaspoon of olive oil, and spread throughout pan.
  2. Then add raw spinach to the pan and sauté until all is cooked, adding as much salt and pepper as desired
  3. photo 2 copyRemove the pan from heat and set aside cooked spinach in a bowl and mix with the diced tomatoes.
  4. Place the pan back on medium head and place whole wheat tortilla  flat into the pan.
  5. Add a layer of the cheese (about half) on to one side of the tortilla. Then add mixture of tomato and spinach on top of the cheese. Then add the remaining cheese on top. ( seem in the picture)
  6. Before folding the bares side of the tortilla over, let the top cheese melt almost completely. Then you should be able to fold it with a spatula. After you have folded the wrap so it is quesadilla like, you can remove from heat or keep in pan and flip until the wrap has reached its desired crispiness.
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I added a half of a grape fruit to finish off a delicious and nutritious meal!

This meal is definitely an alternative to your traditional quesadilla. By adding spinach and tomatoes, and using mozzarella cheese, it strays far away from the traditional Mexican flavors and instead incorporates some added Italian flair (we all know how much I LOVE  Italian food). This recipe can manipulated and changed effortlessly by incorporating different ingredients, or by adding a little more this and a little less of that it really gives you the opportunity to make it your own. Over all this meal took me about 15 minutes to make, together with prep and cooking (and probably less time to eat it).  So simple,easy, and pretty darn healthy! 

If you like this recipe, have longer time to cook and want to greatly develop the Italian flavors of the dish, check out Giada De Laurentiis’s version of an elevated Italian quesadilla.