Ingredients
- 3 tablespoons sugar
- 1-1⁄2 teaspoons cornstarch
- 1⁄2 cup orange juice
- 1-1⁄2 cups frozen or fresh blueberries, divided
- 1 package (8 ounces) light or lowfat cream cheese, softened
- 1⁄4 cup confectioners sugar
- 1 teaspoon vanilla extract
- 8 (7-inch) flour tortillas
- 2 tablespoons butter
Instructions
- Prepare sauce in a small saucepan combine sugar and cornstarch
- Stir in orange juice
- Cook and stir over medium heat until sauce is clear and thickened, about 5 minutes
- Stir in 1 cup blueberries
- Return to a boil
- Boil and stir for 1 minute
- In a 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 frozen blueberries across the center of each tortilla
- Roll jelly-roll style
- 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
- Serve topped with hot blueberry sauce