Made with passion

Frozen Blueberry tortillas Pockets

Serves 10 / 50 mins


For the filling

  • 1 cup of frozen blueberries
  • 1 tbsp. of lemon juice
  • ½ tsp. of cinnamon
  • 2 tsp. of honey
  • 1 tsp. of corn starch or tapioca flour

For the crust


Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 20 minutes

  • Preheat oven to 375°F. Line a baking sheet with parchment paper
  • In a small bowl, combine blueberries, lemon juice, cinnamon, honey and cornstarch. Carefully mix together until the blueberries are completely covered and allow it to sit for a least 5 minutes
  • Place corn tortillas on a plate and microwave for 15-20 seconds
  • Immediately lay ® 50/50 Corn Wheat Tortillas on to the baking sheet. Scoop the blueberries on to one side of each tortilla and gently fold one side over the other creating a tortilla pocket. Pinch the sides together using a fork and place on a baking sheet.
  • In a small bowl, mix together coconut oil, cinnamon and honey. Mix together with a spoon, until the honey is combined. With a pastry brush, brush the coconut oil mixture all over any visible part of the tortillas
  • Place in oven for 8-10 minutes, until the tortillas are lightly browned and crispy.
  • Drizzle with honey or maple syrup if you would like and serve.



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