I've been on a big losing streak when it comes to new recipes lately. So much so that my husband has started pouring himself cereal even before I get dinner on the table. Given the overly chewy, incredibly bland veggie pasta bake I served a few days ago, I don't blame him one bit.

That's why, when he saw me editing pictures of these breakfast wraps this weekend, he acted like I had betrayed him. "What are those? Seriously, why didn't you give those to me?" he asked, acting like we were marooned on a desert island and I had been holding out on sharing some candy I had stashed in my pocket. 

Well folks, I didn't share because I ate his serving as well as mine. Then I cleaned up the kitchen to hide the evidence before he woke up. Of course, this doesn't work so well if you have photographic proof of the great breakfast you had that you didn't share with your spouse. I just told him it was my fee for getting up with the baby.

Fortunately for all involved, I'll be making these wraps again in the near future. They're a fun twist on regular breakfast food. They're like a cross between a crepe and french toast. You dip tortillas in a french toast batter, cook them in a skillet, then fill them with a yogurt/berry/granola mixture. You'd think for someone who makes french toast out of angel food cake that I'd have french-toasted pretty much everything by now, but trying it with tortillas was new to me. The cinnamon and nutmeg in the batter give it a great flavor that I loved with the fruit and yogurt. It was a nice, lighter change from other traditional breakfast foods, and easy to make. 

I'm calling the recipe losing streak officially over.  

French Toast Breakfast Wraps

By HeatOvenTo350 Published 04/15/2013

Ingredients

• 1 egg
• 1/4 cup 2% milk
• 1/2 tsp cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon sugar
• pinch of salt
• 2 flour tortillas (can be whole wheat)
• 2/3 cup sliced fresh strawberries
• 2/3 cup fresh blueberries
• 1 ripe banana, sliced
• 3/4 cup vanilla yogurt
• 1/4 cup granola
• powdered sugar

Instructions

1. In a shallow bowl, whisk the egg, milk, cinnamon, nutmeg and salt. Heat a nonstick skillet over medium heat and spray with non-stick cooking spray. Working one at a time, dip both sides of tortillas in egg mixture. Cook tortillas for 2 minutes on each side or until golden brown.
2. In a small bowl, combine the berries, banana, yogurt and granola.
3. Spoon yogurt mixture down the center of tortillas. Roll up; sprinkle with powdered sugar. Serve immediately.

Yield: 2 servings
Prep Time: 10 min
Cook time: 5 min
Recipe Source: adapted from Taste of Home