These little pockets of heaven are like a dessert version of Taco Bell’s crunchwrap supreme.
I was originally going to use blueberries, but I got to the store and saw the blackberries and changed my mind. That happens to me a lot – I like keeping my grocery list flexible. This also helps for the times when the grocery store is out of something you needed and you have to make last minute substitutions.
Im so glad I got blackberries because they are soooooo good right now. They were so ripe they crushed so easily to blend with my cream cheese mixture. By the way, that cream cheese mixture would be great on a myriad of things – on top of French toast, spread on a bagel or wrapped in a crepe!
The cinnamon sugar tortilla pieces should be added right before cooking otherwise they won’t have as much crunch. If you want to save some calories, use nonstick cooking spray in the skillet to cook the wraps, they just won’t have the same golden brown color they get with the coconut oil.
Preheat oven to 350°F. Using a pizza cutter, cut 2 tortillas into 2 inch strips. In a bowl, combine cinnamon and brown sugar. Spray tortillas with nonstick cooking spray and coat with the cinnamon sugar mixture. Bake until crispy, approximately 10-12 minutes.
In another bowl, combine blackberries, neufchatel and greek yogurt. Using a fork, mash the blackberries so there aren't any large pieces and mix to combine.
Prepare the wraps - on each tortilla, place about ¼ cup of the cheesecake blend, top with the crispy cinnamon sugar tortillas, add another ¼ cup of the cheesecake blend and then fold the sides up until it becomes a pentagon shape.
In a nonstick skillet on medium-high heat, add coconut oil. Once hot, place each wrap, one at a time and cook on each side until they are golden brown and crispy. Serve immediately.
I love caprese anything because it’s so light, summery and refreshing. This is such an easy dish to throw together, you can serve it warm with fresh cooked chicken or pack it up in the fridge and eat it week. I love all the bright colors!
Most people think of quinoa as a grain for lunch or dinner, but it actually is great for breakfast too! It’s filling, has protein and can go sweet or savory. I went savory here because I was craving a soft boiled egg.
I’ve never really used poblanos before and I have no idea why because they are amazing. Tons of flavor and only very slight heat. Roasting them makes them a little sweeter too. Perfect way to introduce kids to a little heat!
I love corn in the summer. It’s so sweet and delicious! It’s also perfect for vegan soups, as the starchy content of the corn helps add creaminess and thickness without using cream, butter or flour. I blended the zucchini with the corn, but I feel you want the more traditional slightly yellow color of a corn chowder, only blend the corn.
Skinny Taste shared a video on Facebook of spiralizing cantaloupe and I immediately knew I was going to make a salad out of it. It adds the perfect amount of cantaloupe in each bite without overpowering the other flavors.