Maple and Cream Tortillas Topped with Raspberries

Maple & Cream Tortillas

10 min
20 min
2 Servings


POM® Original Large Tortillas


  • 2 POM® Original Large Tortillas
  • 1/2 Cup (115g) Unsalted Butter
  • 1/2 Cup (115g) Soft Brown Sugar
  • 2 Tbsp (30mL) Water
  • 1/2 Cup (125mL) or more Maple Syrup
  • 2 Cups (500mL) Whipped Cream
  • Option to garnish with Fresh Berries


  1. In a non-stick skillet, over medium-high heat, melt the butter and brown sugar together, then, add in 2 tbsp of Water and bring to a low boil.
  2. Take each tortilla and cook on each side for approximately 2 minutes, or until browned.
  3. Lay on a plate and spread with whipped cream, then fold into quarters.
  4. Drizzle with maple syrup, with the option to sprinkle on fresh berries, and serve immediately.