Peachy Basil Stuffed Breakfast Wrap

This is a school meal recipe.

Instructions

1. In a bowl, combine sugar with 1/2 cup of the ground cinnamon and set aside.
2. Pour apple juice on sheet pan. Coat both sides of the tortillas with the juice.
3. Sprinkle cinnamon/sugar mixture on both sides of tortilla and allow to rest on sheet pan.
4. Add cream cheese, mango, Jalapeno peppers, basil, and salt to a food processor. Blend together for 1 minute and scrape the side of the bowl.
5. Toast remaining cinnamon and cumin for 3 minutes in the oven. Add to the blender along with honey. Process for another minute and scrape bowl.
6. Refrigerate at 41°F or less until firm.
7. To each tortilla shell, add 1 oz. mozzarella cheese, a #12 scoop cream cheese mixture, and 3 oz. peaches.
8. Roll each tortilla as follows:
   • Fold the sides to the center as to touch the filling.
   • Fold the bottom towards the top halfway to cover the filling.
   • Roll the rest of the way.
9. Place the rolled tortillas in a shallow baking pan with the seams down. Spray the tops of tortilla with pan release spray.
10. Bake at 350°F for 12-14 minutes until the filling reaches 140°F (CCP).

Click here for printable bulk recipe PDF

PDF includes meal pattern contribution and additional nutritional information