Breakfast Wraps


Breakfast Wraps
PREP TIME 2o min
TOTAL TIME 45 min
SERVINGS 6

 
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
 
 
2/3
cup whipping cream
1
package (8 oz) cream cheese, softened 
1/2
cup sugar
1
tablespoon finely shredded lime peel
 
  1. 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. 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. 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. 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.
Unfilled wraps can be tightly covered with foil and refrigerated up to 48 hours.
Garnish with thin strips of lime peel and a dollop of whipped cream.