Berry Salsa with Cinnamon Chips


Berry Salsa with Cinnamon Chips

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Servings and Ingredients

Serves 7
1 (6 oz) pkg fresh raspberries
1 pt. (2 c.) fresh strawberries, stems removed, then quartered
2 kiwi, peeled and diced
1 Golden Delicious apple, peeled (if desired, but leaving peel on retains more healthy fiber) and diced
2 tbsp. Hy-Vee strawberry preserves
6 multigrain fajita-style Hy-Vee tortillas with Omega-3
Olive oil pan spray
¼ c. cinnamon sugar (1/4 c. sugar plus 1 tbsp cinnamon)


  1. In a large bowl, combine raspberries, strawberries, kiwi, apple and strawberry preserves. Cover and chill for 15 to 30 minutes.
  2. Preheat oven to 350 degrees.
  3. Spray one side of each multigrain tortilla with olive oil spray to coat lightly. Transfer sprayed tortilla to cutting board and cut into “chip-sized” wedges with a pizza cutter or scissors, then arrange in a single layer on baking sheet(s). Sprinkle wedges lightly with cinnamon sugar mixture. Spray lightly again to help the sugar stick.
  4. Bake 8 to 12 minutes or until crispy but not overly brown. Remove baking sheet(s) from the oven and allow chips to cool, about 15 minutes.
  5. Serve with chilled berry mixture.

Nutrition facts


220 Calories per serving

Amounts Per Serving

  • Total Fat: 3g
  • Sodium: 260mg
  • Total Carbohydrates: 45g
  • Protein: 4g