April 10, 2012 in Uncategorized
Fancy a healthy Chimichanga? Try this oven baked whole-wheat and poppy-seed tortilla. Great for lunch and quick and easy to make when you have your prepared tortilla’s ready.
I usually bake a batch of whole-wheat Torilla’s and freeze them to use them later in the week. Use shop bought Tortillas if you are pressed for time, although I could promise you that once you’ve made your own tortillas you will never buy them again.
My recipe calls for whole-wheat flour and poppy seeds but you could replace it with plain flour if you prefer.
Breakfast on the run? than have a look at my previous post for healthy Breakfast Wraps.