Sweet Burritos with Original Creamy Sheese

About this recipe:
Prep. time 20-25 minutes | Preheat 180°C | 6 portions

Breakfast Burritos


  • 255g tub Original Creamy Sheese
  • 6 corn Tortillas (also known as wraps)
  • 1 large punnet (approx 1/2 kilo) of Strawberries
  • 8 nectarines (washed)
  • 1 small punnet (approx 2 cups) of Blueberries (washed)
  • 250ml soya cream
  • The pulp and seeds of 3 passion fruit
  • 3 heaped tablespoons castor sugar
  • 1 heaped teaspoon agar-agar powder

Product used in this recipe:

Original Creamy Sheese



  • Wrap stacked tortillas in aluminium foil and heat in pre-heated oven for 15 minutes or until hot.
    To microwave, wrap a stack of tortillas lightly in kitchen roll and warm on high for 6 to 7 seconds per tortilla.
  • Wash fruit, drain, then dry with kitchen roll (or air dry).
  • Cut strawberries in halves or quarters, depending on their size. Cut nectarines in half - remove the stone, then cut into strips (see picture). Set aside half of your fruit as a fruit salad to accompany your tortillas.
  • Place the rest of the fruit into a mixing bowl. Add 6-8 tablespoons of Original Creamy Sheese to the fruit, and gently mix until the fruits bind together.
  • Remove tortillas from oven. Using tortillas one at a time (keep tortillas covered as you work with them), generously spread Original Creamy Sheese onto each tortilla. Spoon the fruit and Creamy Sheese mixture in a line along the middle of the tortilla. Then fold tortillas and serve with remaining fruit salad.