Cherry Pie Filling Breakfast Wraps

Why You’ll Love This Recipe

I love how simple and versatile these breakfast wraps are. They come together in just a few minutes with ingredients I often already have in the fridge. They’re sweet but not overly indulgent, and they taste like a cross between a cherry danish and a crepe—only easier. I can even customize them with toppings or add-ins, and they work just as well served warm or at room temperature.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1.5 cups cherry pie filling

• 2 tablespoons cream cheese, softened

• 2 tablespoons Greek yogurt or sour cream

• 1 tablespoon honey or maple syrup (optional)

• 4 large flour tortillas (8-inch)

• Powdered sugar, for dusting (optional)

• 0.25 cup sliced almonds (optional)

• 1 tablespoon melted butter, for brushing (optional)

Directions

1. Make the Creamy Filling:
I mix together the softened cream cheese, Greek yogurt (or sour cream), and honey (if using) in a small bowl. I whisk until the mixture is smooth and creamy.

2. Assemble the Wraps:
I lay out the flour tortillas and spread a thin, even layer of the cream cheese mixture down the center of each one. Then I spoon about 6 tablespoons of cherry pie filling over the creamy base.

3. Roll the Wraps:
I fold in the sides of each tortilla and roll tightly from the bottom up to form a neat wrap. If I want extra flavor and a golden finish, I lightly brush the outside with melted butter.

4. Toast the Wraps:
I heat a non-stick skillet over medium heat and cook each wrap seam-side down for 2 to 3 minutes per side, until they’re golden and warmed through.

5. Serve:
I serve them hot, dusted with powdered sugar and sprinkled with sliced almonds, if I’m feeling fancy.

Servings and Timing

This recipe makes 4 wraps.
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes

Variations

• I sometimes swap the cherry filling for blueberry, apple, or strawberry for a change of flavor.

• Adding a pinch of cinnamon to the cream cheese mixture gives it a warm, cozy note.

• A few dark chocolate chips melted into the filling make it feel like dessert.

• For a crunchier bite, I toast the wraps in the oven instead of the skillet.

Storage/Reheating

I store any leftover wraps in an airtight container in the fridge for up to 2 days.
To reheat, I simply warm them in a skillet or microwave for about 30 seconds to 1 minute. They’re also delicious cold or at room temperature, making them great for breakfast on the go.

FAQs

Can I use low-fat or non-dairy cream cheese?

Yes, I’ve tried this recipe with light cream cheese and even non-dairy versions—it still turns out creamy and delicious.

Are these wraps freezer-friendly?

I wouldn’t recommend freezing them once assembled, but I sometimes freeze the cherry filling separately and thaw it when needed.

Can I use homemade cherry pie filling?

Definitely. I love using homemade filling when I have fresh cherries, but store-bought works just fine for a quick fix.

What’s the best way to keep the wraps from opening during cooking?

Rolling them tightly and placing them seam-side down in the skillet first helps seal them. Brushing the edge with a bit of cream cheese mixture also works as a glue.

Can I make these wraps ahead of time?

Yes, I assemble them the night before, store them in the fridge, and just toast them in the morning.

Conclusion

These Cherry Pie Filling Breakfast Wraps are a perfect way to start the day when I’m craving something sweet and satisfying. With just a few minutes and simple ingredients, I get a warm, creamy, fruity wrap that tastes like a breakfast pastry without the fuss. It’s one of those recipes I can count on to brighten my morning—every time.

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