Baked, Whole-Grain Tortilla & Banana Yogurt Rollups

Filling (Per Roll):

Applesauce, organic, 1/4 cup per tortilla, high fructose corn syrup-free, sugar-free, with organic stevia powder, blended with 1 TBL organic, natural, food-grade, vitamin E oil

Asian pears, organic, washed, peeled, cored, then finely-grated, 1 - 2 cups per tortilla

1 organic, fresh, Californian fig, washed, finely-minced, one per roll

1 small, regular-sized, organic banana, peeled, sliced lengthwise, one entire fresh banana for each tortilla

1/3 cup pasteurized, sugar-free, organic, skim, Greek yogurt, blueberry-flavored, sweetened with stevia only, then blended with 1 TBL of organic, food-grade natural vitamin E oil

2 - 4 TBL organic chia seeds, dark

2 - 4 TBL organic wheat germ

1 TBL stevia powder, organic

Directions:

Blend stevia and dry ingredients into the apple sauce.

Roll up filling ingredients into each whole-grain tortilla. Lightly mist a non-stick metal, cookie sheet with organic grapeseed oil. It has a higher smoke point (doesn't smoke like olive oil at high temps) and contains antioxidants. Place tortilla rolls right next to each other to help hold their shape. Bake in the oven, at 350°F, center rack, preheated, for 15 - 20 minutes.

For daily park/playground/basic tumbling skills for toddlers trips, it's good to pack a couple tortilla rolls into an insulated lunch pack, with 1 frozen yogurt stick, one frozen, UHT milk serving and one chilled UHT one, for toddlers, over 12 months.  That will help keep it from spoiling.