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.

Yield: 6 servings (serving size: 1 sundae)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 253
  • Calories from fat: 0.0%
  • Fat: 7.6g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.2g
  • Protein: 5.7g
  • Carbohydrate: 41.6g
  • Fiber: 2.1g
  • Cholesterol: 26mg
  • Iron: 0.6mg
  • Sodium: 249mg
  • Calcium: 160mg


  • 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. 1. Preheat oven to 450°.
  2. 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. 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.
  5. Young Chefs can:
  6. Cut tortillas into wedges using safety scissors
  7. Stick tortilla crisps into sundaes
  9. Older Chefs can:
  10. Sprinkle tortilla wedges with cinnamon-sugar
  11. Drizzle caramel topping
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