Banana, Strawberry & Chocolate Breakfast Pockets

Name: Banana, Strawberry & Chocolate Breakfast Pockets
Ingredients: 4 medium tortillas; 160 ml (2/3 cup) maple flakes; 375 ml (1 1/2 cups) thinly sliced strawberries; 2 thinly sliced bananas; 375 ml (1 1/2 cups) crumbled butter cookies; 30 ml (2 tbsp.) butter; 2 Original Milk Mini Fondues (100 g each)

For a delicious breakfast!

Ingredients

4 medium tortillas
160 ml (2/3 cup) maple flakes
375 ml (1 1/2 cups) thinly sliced strawberries
2 thinly sliced bananas
375 ml (1 1/2 cups) crumbled butter cookies
30 ml (2 tbsp.) butter
2 Original Milk Mini Fondues (100 g each)
250 ml (1 cup) frozen whipped topping (like Cool Whip), thawed

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Instructions

Lay a tortilla flat on the work surface. Using a knife, make a slit from the middle of the tortilla to the edge. Imagine the tortilla is divided into four equal sections.
In the first section, place a quarter of the maple flakes. In the second section, place a quarter of the strawberries. In the third section, place a quarter of the banana slices. In the fourth section, place a quarter of the cookies.
Fold each section onto itself until you have a triangle-shaped pocket.
Repeat the previous steps with the rest of the ingredients to make four pockets.
In a large skillet, melt the butter over low-medium heat. Cook the pockets for 2 minutes, flipping them over gently halfway through, until golden brown.
Follow the instructions on the package to heat the Original Milk Fondues in the microwave.
Finish each pocket with whipped topping and drizzled fondue.