“From the Highbush Blueberry Council, I clipped it from my stepmom's coupon paper. It's recommend as a snack or dessert but to me looks like it'd be nice for a make-ahead breakfast I can un-freeze. I'm copying the directions as-is but I'll probably toast the tortillas in my toaster so I don't have to wash out another frying pan!”
READY IN:
25mins
SERVES:
8
YIELD:
8 wraps
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, combine the cream cheese, lime juice, mint, (plus some sugar and/or honey if desired) and beat with an electrix mixer until blended. Put it aside for now.
  2. Toss together the blueberries and mango in another bowl.
  3. Heat each tortilla separately in an ungreased skillet over medium-high heat for about 15 seconds. Turn and heat the other side for about 10 seconds.
  4. Spread each tortilla with about 1/4 of the cream cheese blend.
  5. Distribute one cup of the fruits over bottom 3 quarters of each tortilla, leaving the tops with the cream cheese only.
  6. Gently press the fruits into the cream cheese, fold in both sides of the tortilla about 1 inch, then roll up snugly towards the cheese end.
  7. Slice each wrap in half on a diagonal cut, serves 8.

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