Prep: 15 minutes plus soaking
Grill: 5 minutes • Serves: 4
1/4cup brown sugar & cinnamon cream cheese, softened
2 tablespoons fresh orange juice
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
2 kiwis, peeled and cut into 1-inch pieces
1 large ripe mango, peeled, pitted and cut into 1-inch pieces
1 cup halved strawberries
Nonstick cooking spray
8 (4-inch) street taco flour tortillas
1/4 cup sliced almonds, toasted
1 tablespoon chopped fresh basil
1.Soak skewers in water 30 minutes. In small bowl, stir cream cheese and orange juice; in separate small bowl, combine sugar and cinnamon.
2.Prepare outdoor grill for direct grilling over medium heat. Alternately thread kiwi, mango and strawberries onto skewers; lightly spray with cooking spray. Lay tortillas on work surface; lightly spray with cooking spray and sprinkle with cinnamon-sugar mixture.
3.Place fruit skewers on hot grill rack; cook 3 minutes, turning once. Place tortillas, cinnamon-sugar side down, on hot grill rack; cook 1 minute.
4.Remove fruit from skewers. Spread plain side of tortillas with cream cheese mixture; fill with fruit, almonds and basil.
Approximate nutritional values per serving:
339 Calories, 11g Fat (3g Saturated), 8mg Cholesterol, 470mg Sodium,
56g Carbohydrates, 5g Fiber, 25g Sugars, 8g Added Sugars, 8g Protein
To toast almonds: In small skillet, cook almonds over medium heat 5 minutes or until lightly browned and fragrant, stirring frequently.
Dietitian’s Dish Tip(s):
> If you want to cut back on added sugar, omit the cinnamon and sugar mixture sprinkled on the tortilla. Grilling intensifies the natural sweetness of the fruits.