1 21-ounce can apple pie filling
1 cup fresh or frozen, thawed blueberries
1 teaspoon vanilla extract
2 tablespoons sugar
1/2 teaspoon ground cinnamon
6 large (7-inch) flour tortillas
2 tablespoons butter or margarine, melted
Servings: 6
In a medium saucepan over medium-low heat, heat apple filling until warm. Stir in blueberries and vanilla; cover to keep warm. In a small bowl mix sugar and cinnamon until combined; set aside. To assemble: Brush each tortilla generously with melted butter; sprinkle with sugar-cinnamon mixture. Place 1/6 blueberry-apple mixture down center. Fold bottom of the tortilla to partially cover the filling, fold in sides to enclose filling completely. Garnish with additional blueberries and powered sugar, if desired.
Yield: 6 tortillas
1 cup fresh or frozen, thawed blueberries
1 teaspoon vanilla extract
2 tablespoons sugar
1/2 teaspoon ground cinnamon
6 large (7-inch) flour tortillas
2 tablespoons butter or margarine, melted
Servings: 6
In a medium saucepan over medium-low heat, heat apple filling until warm. Stir in blueberries and vanilla; cover to keep warm. In a small bowl mix sugar and cinnamon until combined; set aside. To assemble: Brush each tortilla generously with melted butter; sprinkle with sugar-cinnamon mixture. Place 1/6 blueberry-apple mixture down center. Fold bottom of the tortilla to partially cover the filling, fold in sides to enclose filling completely. Garnish with additional blueberries and powered sugar, if desired.
Yield: 6 tortillas
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