Fruit Burritos

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Fruit Burritos

 

2 ripe firm bananas, cut in half lengthwise

1 tbsp. lime juice

4 8 inch flour tortillas

1/4 cup apricot preserves

1/2 tsp. cinnamon

3 tbsps. vegetable oil

2 tbsps. unsalted butter

1/2 lb. pineapple chunks, drained and finely chopped

 

Brush banana halves with lime juice. Set aside. Heat a heavy nonstick skillet

over medium heat. Heat tortilla in skillet 15 seconds, turning 2 to 3 times

until tortilla is warm and limp. Remove from skillet. Spread 1 tbsp. preserves

over one tortilla. Place banana half in lower third of tortilla and sprinkle

with cinnamon. Roll up and lay tortilla seam side down on a plate. Repeat

process with remaining tortillas, bananas and other ingredients. Heat oil and

butter in a heavy nonstick skillet over medium heat. Place tortillas seam side

down and cook 1 minute per side or until lightly browned on each side. Transfer

to serving plates. Top with chopped pineapple.

Makes 4 servings.