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Apple Pie Tortillas

Apple pie tortillas are a quick griddle dessert with warm cinnamon-brown sugar apples folded inside flour tortillas and toasted until golden and crispy. This flat top apple pie taco style treat finishes with caramel drizzle and powdered sugar.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Apple filling
  • 4 large flour tortillas
  • 4 medium apples, peeled, cored, and finely diced
  • 4 tbsp unsalted butter, divided
  • 0.25 cup brown sugar, packed
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 2 tbsp butter (for griddle)
  • 1 caramel sauce
  • 1 powdered sugar
  • 1 vanilla ice cream

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the cinnamon-brown sugar apples
  1. Melt 4 tablespoons butter in a skillet or on a griddle over medium heat, then add diced apples, brown sugar, cinnamon, nutmeg, vanilla extract, and lemon juice.
  2. Cook for 8-10 minutes, stirring occasionally, until the apples are tender and caramelized, then cool slightly.
Fill and fold the tortillas
  1. Spoon the apple mixture onto one half of each flour tortilla, then fold each tortilla in half.
Toast on the Blackstone
  1. Melt the remaining 2 tablespoons butter on the Blackstone over medium heat.
  2. Toast the filled tortillas for 2-3 minutes per side until golden and crispy with caramelized spots.
Serve
  1. Dust with powdered sugar, drizzle with caramel sauce, and serve with vanilla ice cream.

Notes

Pro tip: for the most “caramelized spots,” avoid overcrowding the griddle and let the tortillas toast undisturbed for the first 1 minute per side. Store leftover apple filling in the fridge up to 4 days; reheat and re-toast fresh tortillas if possible. Freezing: freeze the cooked apple filling up to 2 months (thaw in the fridge), but the toasted tortillas are best made the day you serve. For a lighter option, use whole-wheat tortillas and reduce brown sugar to 3 tbsp while keeping the cinnamon and apples the same.