Spiced Tortillas with Tropical Fruit Salsa

Yield: Serves: 4 (serving size: 6 chips, 1 cup salsa)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 258
  • Fat: 9g
  • Saturated fat: 6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 4g
  • Carbohydrate: 44g
  • Fiber: 7g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 9mg
  • Calcium: 90mg

Ingredients

  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 4 6-inch corn or 8-inch whole-wheat tortillas
  • 1/2 cup shredded unsweetened coconut, toasted
  • 2 cups chopped fresh pineapple
  • 3 kiwis, peeled and coarsely chopped
  • 1 cup coarsely chopped strawberries (about 5 berries)
  • 2 tablespoons fresh lime juice

Preparation

  1. 1. Preheat oven to 350°F. Mist 2 baking sheets with cooking spray.
  2. 2. Combine sugar, cinnamon, allspice and nutmeg in a small bowl. Lightly mist both sides of a tortilla with cooking spray and sprinkle with sugar mixture. Repeat with remaining tortillas, stacking them. With a sharp knife, cut tortilla stack in half, then cut each half into thirds, making 24 wedges total. Place wedges in a single layer on baking sheets. Bake until chips are crisp and golden brown, 10 to 12 minutes, rotating pans halfway through. Let cool on a wire rack.
  3. 3. Toss coconut, fruit and juice in a bowl. Spoon salsa into dessert cups and serve with cooled chips.
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