The recipe was co-sponsored by Mission 98% Fat Free Tortillas and the US Highbush Blueberry Council . I haven't poked around their website much but they seem to have some unique recipes for anything blueberry that you could want - beverages, breakfast, desserts, main dishes, salads, sauces and soups - make sure you take a look!
Creamy Minted Blueberry Tortilla Wraps (serves 8)
Combine in a small bowl and beat until well blended (set aside):
8 oz. Philadelphia brand "Light" cream cheese (the original recipe calls for "fat free", but seriously, that stuff is like rubber!) (make sure it's at room temperature)
2 Tbsp lime juice (roll your lime on the counter before you cut it and you'll get more juice from it. You might also use a little itty bit of lime zest here too)
2-3 Tbsp. chopped FRESH mint (or less to taste)
1/4 tsp ground cinnamon
A couple tsp. of sugar or honey or Splenda if desired
Toss together in a smaller bowl:
3 cups fresh blueberries
1 cup diced mango or pineapple, drained
Heat an ungreased skillet or griddle over medium heat. Take your tortillas (one at a time) and warm for about 10 seconds on a side - you want them pliable, not toasted .
4 Mission 98% fat free Burrito Size Flour Tortillas
Spread each tortilla with one quarter of the cheese mixture then distribute one cup of the blueberry mixture over the bottom three-quarters of the tortilla, leaving the top with the cheese only. Gently press the fruit into the cheese. Fold in both sides of the tortilla about one inch then roll up snugly toward the cheese end. To serve, slice each wrap in half on a slight diagonal cut. If you are going to pack them for a picnic, wrap each whole one in waxed paper or plastic cling wrap and cut when you get to your destination.
Ideas for additions or changes -
- Use lemon juice instead of lime juice -
- Add a tsp. of poppy seeds instead of the mint.
- Sprinkle the filling with sunflower seeds (shelled, of course!) before you wrap it.
- Use diced peaches instead of mangos
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