Description
Delicious fruit-filled tortilla rolls with creamy filling, perfect for a refreshing dessert.
Ingredients
Scale
- ½ cup unsalted butter, room temperature
- 1½ cups powdered sugar
- 6 oz. cream cheese, room temperature
- 1 teaspoon vanilla
- 1¼ cups whipped cream (or ½ cup + 2 Tbsp. chilled heavy cream + 2 tablespoons powdered sugar)
- 2/3 cup fresh blueberries
- 2/3 cup small diced fresh strawberries
- 3 small peaches, peeled and diced
- 2 kiwi, peeled and small diced
- ½ cup fresh raspberries, sliced in half
- 2 (1 oz.) boxes sugar free vanilla instant pudding
- 4–5 large tortillas, room temperature
- 2–3 tablespoons unsalted butter, melted
- ½ cup sugar
- 1 teaspoon cinnamon (or to taste)
Instructions
- To make the whipped cream, beat chilled heavy cream until soft peaks form, then add 2 tablespoons powdered sugar and beat until stiff peaks form. Set aside.
- In a large bowl, cream together softened butter, cream cheese, vanilla, and powdered sugar. Add whipped cream and mix to combine.
- Gently fold in fruits. If the raspberries are too soft, I suggest you set them aside and scatter them later when spreading the filling over tortillas (or they will tint the salad).
- Add vanilla instant pudding powder and stir in with a rubber spatula.
- Chill the mixture in the fridge for about 30 minutes.
- Spread the mixture over tortillas and scatter raspberries on top. Roll filled tortillas tightly.
- Brush each tortilla with melted butter and roll in cinnamon sugar mixture.
- Cut in 2/3 – ¾ inch thick slices and serve immediately.
Notes
- Ensure the butter and cream cheese are at room temperature for better mixing.
- Chill the filling for a firmer texture when spreading over tortillas.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 roll-up
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg