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.
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
3 (8-inch) fat-free flour tortillas, each cut into 6 wedges
1 tablespoon butter or stick margarine, melted
1/3 cup fat-free caramel topping
3 cups vanilla low-fat ice cream
How to Make It
Combine sugar and cinnamon. Arrange tortilla wedges on a baking sheet. Brush both sides of tortilla wedges with butter; sprinkle both sides with the cinnamon-sugar mixture. Broil for 1 minute on each side or until lightly browned. Place the caramel topping in a small microwave-safe bowl, and microwave on high for 45 seconds or until melted. Place 1/2 cup ice cream into each of 6 bowls. Drizzle about 1 tablespoon caramel topping over the ice cream. Serve each sundae with 3 tortilla wedges.