Cinnamon-Tortilla Crisp Sundae

An entire package of 10 tortillas may be prepared and stored in an airtight container for future use; if using all 10, then triple the amounts of butter, cinnamon, and sugar. The tortilla crisps make a nice accompaniment to yogurt as well.


6 servings (serving size: 1 sundae)

Recipe from

Oxmoor House

Nutritional Information

Calories 253
Caloriesfromfat 0.0 %
Fat 7.6 g
Satfat 3.4 g
Monofat 1.5 g
Polyfat 0.2 g
Protein 5.7 g
Carbohydrate 41.6 g
Fiber 2.1 g
Cholesterol 26 mg
Iron 0.6 mg
Sodium 249 mg
Calcium 160 mg


2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
3 (8-inch) whole-wheat flour tortillas, each cut into 6 wedges
1 tablespoon butter, melted
1/3 cup fat-free caramel topping
3 cups vanilla light ice cream


1. Preheat oven to 450°.

2. Combine sugar and cinnamon. Arrange tortilla wedges on a baking sheet. Brush both sides of tortilla wedges with butter; sprinkle both sides with cinnamon-sugar mixture. Bake at 450° for 2 to 3 minutes on each side or until lightly browned.

3. Place caramel topping in a small microwave-safe bowl. Microwave at HIGH 45 seconds or until melted. Place 1/2 cup ice cream into each of 6 bowls. Drizzle about 1 tablespoon caramel topping over ice cream in each bowl. Serve each sundae with 3 tortilla wedges.


Young Chefs can:

Cut tortillas into wedges using safety scissors

Stick tortilla crisps into sundaes


Older Chefs can:

Sprinkle tortilla wedges with cinnamon-sugar

Drizzle caramel topping