Cinnamon Crisps and Fruit Salsa Recipe

Cinnamon Crisps and Fruit Salsa Recipe

Cinnamon Crisps and Fruit Salsa Recipe

Cinnamon Crisps and Fruit Salsa Recipe

Cinnamon Crisps and Fruit Salsa Recipe

Cinnamon Crisps and Fruit Salsa Recipe

Cinnamon Crisps and Fruit Salsa Recipe

Cinnamon Crisps and Fruit Salsa Recipe

Cinnamon Crisps and Fruit Salsa Recipe

Okay… this stuff is just plain awesome. It’s sweet and not all that bad! Plus, it’s an appetizer… what??? Crazy! :)

It’s a super crisp, tasty salsa and the chips are just wonderful and super easy. Very crunchy and sweet. This recipe is just a winner. I’m not sure how else to put it.  It’s all that and a bag of chips, you might say. Besides, this recipe is really not very complicated. It just takes a little time to chop up the fruit. But that’s really most of the recipe. So, I highly recommend this recipe! If you’re having guests over, I guarantee that they will enjoy this appetizer!

Cinnamon Crisps and Fruit Salsa Recipe (by Spend With Pennies):

For the Cinnamon Crisps

10 flour tortillas (10″)

Cooking spray

⅓ cup sugar

1 teaspoon cinnamon

For the Fruit Salsa

2 granny smith apples

1 lemon

2 kiwis

1 lb strawberries

½ lb raspberries

1 tablespoon brown sugar

3 tablespoons preserves (I used raspberry)

Directions:

1. For the Cinnamon Crisps: Preheat oven to 350 degrees. Combine cinnamon & sugar. Set aside. Working with 3 tortillas at a time, spray both sides of of the tortilla and sprinkle each side lightly with cinnamon sugar. Stack 3 tortillas and using a pizza cutter, cut tortillas into 12 wedges. Place on a baking sheet and bake 8-11 minutes or until crisp.

2. For the Fruit Salsa: Zest the lemon and set aside. Peel and finely chop apple, squeeze 2 teaspoons lemon juice over apples and mix well to combine. Finely chop strawberries and kiwis. Gently combine all ingredients, the raspberries will break apart a bit but that’s what you want.

3. Serve room temperature and enjoy!

Chicken Cranberry Nut Wrap Recipe

Chicken Cranberrry Nut Wrap Recipe

Chicken Cranberry Nut Wrap Recipe

Chicken Cranberrry Nut Wrap Recipe

Chicken Cranberry Nut Wrap Recipe

Summer in a wrap. That’s what this is. Literally. Not only that, but it’s HEALTHY and tastes way better than actual chicken salad. Not only is this recipe healthy, but it’s super filling, which is a great combo. Everyone in my family was raving! My sister even commented that she didn’t know something healthy could be so delicious ;)

I’ve been loving pinterest, especially for finding recipes like this! I have, I believe, three food boards.. One is for recipes I want to try, the other is for recipes that I approved but didn’t want to lose track of, while the last is for healthier foods like this recipe. But trust me, I have a lot of other boards… Astronomy, Humor, Disney and movies, Fashion, Travel, Projects, Life Hacks, Writing Inspiration, Quotes, and (yes, I admit it) a secret wedding board. Hey, if a girl has pinterest, one can assume that she has a secret wedding board. Seriously, though, if you want to find good recipes, Pinterest is the place! I am constantly amazed at how creative some people can be with food.

Note: This recipe takes 15 minutes to make if the chicken is pre-prepared. It makes 6 servings.

Chicken Cranberry Nut Wrap Recipe:

6 multi-grain tortillas

1.5 lbs Southwestern seasoned chicken breast, cut into strips (see Note at the bottom of this post)

1 diced tomato

1/2 cup dried cranberries

1/2 cup pecan mix

1/2 cup (5.3 oz.) plain Greek yogurt, (I used Chobani)

1/2 head of chopped lettuce

1/2 tsp. tarragon

2 tsp. white vinegar

kosher salt and black pepper to taste

Directions:

1. In a medium bowl, combine all of the ingredients except for the multi-grain tortillas. Stir until well combined.

2. Fill each tortilla with the filling and fold neatly.

3. Enjoy your summer!

Note: If you’re not sure what to do for the chicken, I just got 1 packet of McCormick’s Mexican Fiesta marinade mix. I followed the directions for making the marinade, put 1.5 lbs chicken breasts in a pan, and pour the sauce over. Then I covered the pan and baked the chicken at 350 degrees F for 1 hour. It was very tender and fell apart, just as it should :)