• 2 tbsp (25 mL) unsalted butter
  • 6 Ontario Apples, peeled (if desired) and cut into thin slices
  • 1 tsp (5 mL) cinnamon
  • 1/4 tsp (1 mL) ground ginger
  • 1 tsp (5 mL) cornstarch
  • 3 tbsp (45 mL) Ontario Maple Syrup
  • 4 large flour tortillas, preferably whole grain


  • 1 tsp (5 mL) butter, melted
  • 1 tsp (5 mL) granulated sugar


Additional fillings (optional): Dried cranberries, raisins, granola, toasted coconut, chopped nuts or chocolate chips

Additional toppings (optional): Ontario Maple Syrup, Ontario Honey, frozen vanilla yogurt or ice cream


In large skillet, melt butter over medium heat. Add apples, cinnamon and ginger; stir until apples begin to soften, about 3 minutes. Stir cornstarch into maple syrup until dissolved. Add to apple mixture, stirring constantly until boiling and thickened, about 2 minutes. Divide apple mixture among tortillas, placing in row on bottom third of each. If using additional filling, top apples with 2 tbsp (25mL). Roll bottom of tortilla over filling; flip sides over then roll up tightly to enclose. Place seam side down on baking sheet.



Brush tops with melted butter; sprinkle with sugar. Bake in 425°F (220°C) oven until crispy, about 15 minutes. Serve warm or at room temperature, sliced diagonally in half with additional toppings if desired.