Ingredients:
- 1 10-inch flour tortilla
- 2 Tbsp. cream cheese, room temperature
- 5 Tbsp. crushed pineapple, drained well
- 2 Tbsp. raspberry jam
- 3 oz. fresh raspberries, smashed
- 1/2 Tbsp. unsalted butter
- 1/2 Tbsp. sifted powdered sugar
- 2 tsp. honey
Directions:
- Microwave the tortilla for 10 seconds and place on work surface. Picture the tortilla in quarters and make a slit from the center down to the bottom.
- Place the cream cheese on the lower right side. Moving counter-clockwise, place your crushed pineapple above that quarter. To the left of the pineapple, place your raspberry jam and bottom left will be your fresh berries.
- Fold the first quarter over the second one. Fold the second quarter over the third quarter. Finish off, folding the last quarter so you have a triangle.
- Heat a small skillet over medium heat and melt the butter. Add wrap and cook until lightly browned; flip very carefully for an additional minute. Remove and place on serving plate. Top with powdered sugar and honey. More options: pizza wrap, Philly cheese wraps, taco wrap. Email recipes@farmanddairy.com for more ideas.
