Blueberry Apple Tortilla
  • 1 can (21 ounces) apple pie filling and topping
  • 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


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 and place 1/6 blueberry-apple mixture down center. Fold bottom of the tortilla to partially cover the filling; fold in side to enclose filling completely.

Garnish with additional blueberries and confectioners sugar, if desired.