SERVINGS: 4 • COOK TIME: 15 MINUTES (10 MINS ACTIVE TIME)
- 4 Blueberry & Maple tortillas
- 6 ounces fresh blueberries (1 cup)
- 2 tablespoons sugar
- 1 cup whipped cream cheese
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup powdered sugar (optional)
In a small saucepan, combine the blueberries, 2 tablespoons sugar, 2 tablespoons water, and a pinch of salt. Bring to a boil over medium heat and cook, stirring occasionally, until the berries break down and the liquid thickens a bit, about 10 minutes. Remove from the heat and let cool slightly (the jam will continue to thicken as it cools).
Meanwhile, make the cheesecake filling: fold the cinnamon and 2 tablespoons of brown sugar into the whipped cream cheese and mix well to combine.
Wrap the tortillas in a clean, damp towel and microwave until warm and pliable, 1 minute. Spread a large dollop of the cheesecake filling down the center of each tortilla. Roll it up and arrange on a plate with the seam side down. Drizzle the rolled tortillas with the blueberry jam and sprinkle with powdered sugar if you want a little more sweetness. Serve warm.