Banana Caramel Cheese Cake Wraps

Submitted by Gloria Piantek

1/4 cup confectioners sugar
1 cup MAGGIO Part Skim Ricotta Cheese
1 teaspoon rum extract
1/2 cup bananas, chopped (1 banana)
2 tablespoons granulated sugar
1 teaspoon cinnamon
2 soft taco sized flour tortillas
2 tablespoons butter, melted
3 tablespoons pecans, chopped
4 tablespoons caramel ice cream topping

Serve with scoops of chocolate or vanilla ice cream, as desired

In a small bowl, combine confectioners sugar, MAGGIO Ricotta, rum extract; stir in bananas. Combine sugar and cinnamon. To soften tortillas, cover with damp paper towel; microwave at high power 15 to 30 seconds or until soft. Brush one side of each tortilla with melted butter; sprinkle each with about 1/2 teaspoon cinnamon sugar and 1 teaspoon pecans. For each; place one quarter of filling on one side of tortilla, just off center; fold up edges and roll to enclose filling. Brush with butter, sprinkle lightly with cinnamon sugar. Place on lightly greased foil line insulated cookie sheet, seam side down. Bake in 400 degree oven for 8 minutes or till golden, turn over, bake 4 minutes longer or until golden and crisp. Sprinkle with any remaining cinnamon sugar. Let cool until warm. With sharp knife, cut slanted in half. Arrange on serving dish, drizzle dish and wrap with 1 tablespoon caramel sauce and sprinkle with remaining chopped nuts. Serve with ice cream as desired. Serves four.