Ingredients
1 large flour tortilla
2 to 3 tablespoons cream cheese, softened
1/4 cup fresh blueberries
1 teaspoon honey or maple syrup (optional)
A pinch of ground cinnamon (optional)
Cooking spray or butter for skillet
Directions
In a small bowl, combine the softened cream cheese with honey or maple syrup and a pinch of cinnamon if desired, mixing until smooth. Alternatively, sprinkle cinnamon directly on the tortilla for efficiency.
Lay the tortilla flat and spread the cream cheese mixture evenly over one half, leaving a margin near the edge. Distribute the blueberries over the cream cheese. Fold the tortilla in half and press gently to seal.
Heat a skillet over medium-low and lightly coat with cooking spray or butter. Place the filled tortilla in the pan and cook 2 to 3 minutes per side until golden brown and crisp, pressing gently with a spatula.
Remove from skillet and let cool briefly. Slice into wedges and, if desired, drizzle with additional honey or serve with a dollop of Greek yogurt.
Notes
Softened cream cheese spreads more evenly; allow time for cooling as the filling becomes very hot.
