Chilled Strawberry Cheesecake Tortilla Rolls (Print-Friendly Version)

Ready-to-eat flour tortillas wrap cream cheese and lightly sugared strawberries for a chilled dessert. Drain excess berry juice before filling so the tortillas do not become soggy. Graham crumbs and melted butter make a loose outer coating rather than a baked crust.

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# Ingredients You’ll Need:

→ For the Rolls

01 - 8 small flour tortillas (taco size)

02 - 1 cup chopped fresh strawberries

03 - 1/4 cup granulated sugar

04 - 8 ounces cream cheese, softened

05 - 1/2 cup powdered sugar

06 - 1 teaspoon vanilla extract

07 - 1/2 cup graham cracker crumbs

08 - 2 tablespoons unsalted butter, melted

# How to Make It:

01 - Use fully cooked ready-to-eat tortillas and prepare a chilled serving tray. Mix chopped strawberries with granulated sugar and let stand ten to fifteen minutes in the refrigerator.

02 - Beat softened cream cheese, powdered sugar and vanilla until smooth. Drain excess juice from the berries.

03 - Divide cream cheese mixture among the tortillas, leaving borders for folding. Add the drained fruit and roll tightly with the sides tucked inward.

04 - Mix graham crumbs with melted butter. Press the crumb mixture lightly against the rolls, keeping any loose crumbs for serving.

05 - Chill until ready to serve, then slice if desired. Keep leftovers refrigerated and use promptly for the best tortilla texture.

# Extra Suggestions:

01 - Use fully cooked tortillas that their package identifies as ready to eat.

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