Ingredients Jump to Instructions ↓

  1. 3 tablespoons sugar

  2. 1-1/2 teaspoons cornstarch

  3. 1/2 cup orange juice

  4. 1-1/2 cups frozen or fresh blueberries, divided

  5. 1 package (8 ounces) light or lowfat cream cheese, softened

  6. 1/4 cup confectioners' sugar

  7. 1 teaspoon vanilla extract

  8. 8 (7-inch) flour tortillas

  9. 2 tablespoons butter

Instructions Jump to Ingredients ↑

  1. For the sauce, in a small saucepan combine sugar and cornstarch. Stir in orange juice and cook over medium heat, stirring until sauce is clear and thickened, about 5 minutes. Stir in 1 cup blueberries and return to a boil. Boil, stirring for 1 minute. Remove from heat.

  2. For the filling, in mixing bowl, beat cream cheese until light. Add confectioners' sugar and vanilla; beat until smooth and creamy. Spread each tortilla with about 2 tablespoons of the cheese mixture. Place about 6 blueberries across the center of each tortilla. Roll jelly-roll style.

  3. In a medium skillet, melt 1 tablespoon butter over medium heat; place half of the wraps seam side down in skillet and cook, turning occasionally until evenly browned, about 3 minutes. Repeat with remaining butter and wraps.

  4. Serve topped with hot blueberry sauce.


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