sauce: In a small saucepan combine sugar
and cornstarch; stir in orange juice. Cook
and stir over medium heat until sauce is
clear and thickened, about 5 minutes. Stir
in 1 cup blueberries and return to a boil.
Boil and stir for 1 minute.
filling: In a mixing bowl, beat cream
cheese until light. Add confectioners sugar
and vanilla. Beat until smooth and creamy.
wraps: Spread a tortilla with about
2 tablespoons of the cheese mixture. Place
about 6 frozen blueberries across the center
of each tortilla. Roll jelly-roll style.
Repeat with remaining wraps. In a medium
skillet, melt 1 tablespoon butter over medium
heat; place half of the wraps seam side
down in skillet and cook turning occasionally
until evenly browned, about 3 minutes. Remove
from pan and keep warm while cooking the
topped with hot blueberry sauce.
8 wraps 1 cup sauce Per wrap with 2 tablespoons
234 calories, 6 g protein, 10 g fat , 31
g carbohydrate, 27 mg sodium