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1/4 cup chopped almonds
1 cup plain yogurt
1/4 cup chopped dried apricots
1/4 cup banana chips
2 tsp honey
1 cup Shredded Wheat cereal, broken into pieces
2 tbsp apricot preserves
two 10 or 11 inch flour tortillas
350 degrees
Spread the almonds on a baking sheet. Bake until they become aromatic and appear
shiny from the oils
about 10 minutes. Cool
Combine rest to the honey; mix well. Fold in the Shredded Wheat.
Divide the apricot preserves among the tortillas and spread evenly over each
tortilla, leaving at least a 1 inch border around the edge. Divide the cereal
mixture among the tortillas and wrap. Serve immediately.
Joan Foster
Garden Ridge Bed & Breakfast
Victoria, BC
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