Almond, berry and banana breakfast tacos recipe

SERVES 4

Move over avocado toast, we’ve got a new favourite brunch dish. Try these fruity breakfast tacos for a sweet treat to start the day. Crisp tortillas fried in butter and cinnamon, filled with fruit, nut butter and a finishing flourish of grated chocolate — what’s not to love? A tasty treat that will suit all the family.

WHAT YOU’LL NEED:

20g unsalted butter

4 mini tortilla wraps

1 tsp ground cinnamon

2 tbsps almond or peanut butter

1 banana, peeled and thinly sliced

150g raspberries

200g blueberries

15g toasted flaked almonds

10g dark chocolate, grated

5g fresh mint leaves

METHOD:

Melt a quarter of the butter in a large frying pan over a medium heat.

Add one of the wraps and heat for 1 min.

Flip the wrap, sprinkle over a quarter of the cinnamon and cook for a further 1 min.

Transfer to a plate. Repeat with the remaining wraps.

Use the back of a spoon to spread the cinnamon side of each wrap with a quarter of the almond or peanut butter.

Divide the fruit and flaked almonds between the wraps, then garnish with the dark chocolate and mint leaves.

Fold in half or wrap up to serve, if you like.

Easy swap: Fill with whatever fruits or nuts you fancy — sliced pears or strawberries work well with cinnamon, or swap the almond butter for low-fat Greekstyle yogurt.