Fruit Salsa With Cinnamon Chips

Fruit Salsa:

1 cup finely chopped fresh strawberries
1 medium navel orange, peeled and finely chopped
3 medium kiwifruit, peeled and finely chopped
1 can (8 oz.) unsweetened crushed pineapple, drained
1 TBL lemon juice
1-1/2 teaspoons sugar (can substitute Splenda)

Cinnamon chips:
10 Whole Wheat tortillas (8 inch)
1/4 cup butter melted or spray butter substitute
1/3 cup sugar (can substitute Splenda)
1 tsp ground cinnamon

In a small bowl, combine the first six ingredients. Cover; refrigerate until ready to serve. For chips, brush tortillas with butter; cut each into eight wedges. Combine sugar (Splenda) and cinnamon; sprinkle over tortillas. Place on ungreased baking sheets. Bake at 350 degrees for 5-10 minutes or just until crisp. Serve with fruit salsa.

Yield: 2 1/2 cups salsa, about 80 chips.