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Breakfast Wraps

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Breakfast Wraps
  • Prep 20 min
  • Total 45 min
  • Servings 6
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Wrap up "what's for breakfast?" with sweet pancakes and a fresh strawberry and lime cream filling.
By Betty Crocker Kitchens
Updated Sep 21, 2005

Ingredients

Wraps

  • 3 cups sliced strawberries (about 1 1/2 pints)
  • 1/2 cup sugar
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups milk
  • 2 tablespoons butter or margarine, melted
  • 1 teaspoon finely shredded lime peel
  • 2 tablespoons lime juice
  • 2 eggs

Filling

  • 2/3 cup whipping cream
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup sugar
  • 1 tablespoon finely shredded lime peel
Make With
Make With
Gold Medal Flour

Steps

  • 1
    In medium bowl, toss strawberries and 1/2 cup sugar; let stand at room temperature at least 20 minutes. Meanwhile, in separate medium bowl, mix flour, 1 tablespoon sugar, the baking powder and salt. Stir in milk, butter, 1 teaspoon lime peel, the lime juice and eggs. Beat with hand beater until smooth.
  • 2
    Lightly grease 6- to 8-inch skillet with butter. Heat over medium heat until bubbly. Pour batter by slightly less than 1/4 cupfuls into skillet. Immediately rotate skillet until thin layer of batter covers bottom. Cook until light golden brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, greasing skillet as needed. Stack wraps, placing waxed paper between each; cool completely.
  • 3
    Meanwhile, in chilled small bowl, beat whipping cream with electric mixer on high speed until stiff; set aside. In medium bowl, beat cream cheese on high speed until fluffy; stir in 1/2 cup sugar and 1 tablespoon lime peel. Gently stir in whipped cream.
  • 4
    Spoon about 2 tablespoons of the filling down center of each wrap; fold sides over filling. To serve, place 2 wraps on each of 6 plates. Spoon strawberries over wraps.

Tips from the Betty Crocker Kitchens

  • tip 1
    Unfilled wraps can be tightly covered with foil and refrigerated up to 48 hours.
  • tip 2
    Garnish with thin strips of lime peel and a dollop of whipped cream.

Nutrition

600 Calories, 29g Total Fat, 12g Protein, 72g Total Carbohydrate, 45g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
600
Calories from Fat
260
Total Fat
29g
45%
Saturated Fat
18g
88%
Trans Fat
1g
Cholesterol
160mg
53%
Sodium
440mg
18%
Potassium
380mg
11%
Total Carbohydrate
72g
24%
Dietary Fiber
3g
11%
Sugars
45g
Protein
12g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
90%
90%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
2 Starch; 1 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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