TIP OF THE DAY: Dessert Tortilla Wraps | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures TIP OF THE DAY: Dessert Tortilla Wraps | The Nibble Webzine Of Food Adventures
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TIP OF THE DAY: Dessert Tortilla Wraps

Novel dessert: cream cheese, marshmallow
creme and kiwi in a mango wrap. Photo
courtesy New Gem Foods.


It’s a wrap—a dessert wrap, that is.

Sandwich wraps have swept the country by storm. Instead of two slices of bread, many people prefer to roll their favorite sandwich fixings in a large tortilla.

You can roll dessert fillings in the same manner to make a dessert wrap: sweetened ricotta with chocolate shavings (instead of a cannoli), bananas, fruit salad and yogurt.

A few years ago we published dessert tortilla recipes made with Tumaro’s dessert-flavored tortillas: Apple Cinnamon, Blueberry, Chocolate and Pineapple. Alas, these flavors have been discontinued. Not enough customers got the message.

You can use a regular tortilla—a thin, honey-flavored tortilla, if you can find a package. But there’s another option.

NewGem Foods makes alternative sushi wraps, called Origami Sushi Wraps. Originally intended for people who don’t like the traditional nori (seaweed) wraps, they’re made by dehydrating fresh fruits and vegetables.

In addition to savory flavors such as BBQ, Carrot, Corn, Red Bell Pepper and Tomato Basil, there are sweet flavors: Apple Cinnamon, Mango, Peach and Strawberry. The wraps can be found in Costco, Trader Joe’s, Wegman’s and food retailers worldwide. They can also be purchased from the company website, which has plenty of recipes for you to try.

Time to make dessert wraps! It couldn’t be easier.

Marshmallow Mango Cone Recipe
Makes approximately 100 small cones. Cones can be prepared an hour in advance and refrigerated.


  • Origami Mango Wraps
  • 24 ounces cream cheese
  • 1 jar marshmallow creme
  • Sliced kiwi
    1. Beat cream cheese until smooth.
    2. Add marshmallow creme and beat until smooth.
    3. Fill piping bag with marshmallow filling and pipe into cones. Be sure to fill down into the point of the cone so that the wrapper will soften completely.
    4. Slice Kiwi into rounds, then each round into eight triangles, top each cone with one triangle.


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