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.
- 6 8 inch tortillas
- 2 tbsp brown sugar
- ½ tbsp cinnamon
- 4 oz neufchatel
- ¼ cup nonfat greek yogurt
- ¾ cup blackberries
- 1 tbsp 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.