Ingredients

Filling

2 ¼ lb apples peeled, cored, and cut into 1/2” pieces
2 tablespoons unsalted butter
3 tablespoons brown sugar
1 tablespoon granulated sugar
1 ½ teaspoons cinnamon
1 ½ tablespoons lemon juice
½ cup chopped pecans

Tortillas

6 eight-inch flour tortillas
3 tablespoons unsalted butter melted
5 tablespoons granulated sugar mixed with 2 ½ teaspoons cinnamon

Topping

Caramel ice cream topping warmed
¼ cup chopped pecans

Instructions

Preheat oven to 325 degrees. Line cookie sheet with parchment paper or silicone mat.
Heat the 2 tablespoons of butter and both of the sugars in a medium sized pot or non-stick skillet over medium-high heat. When the mixture is melted and bubbling, add the apples and cinnamon to the pot. Cook, stirring occasionally, until apples are tender but still hold their shape; 13-14 minutes. Transfer apple mixture to rimmed baking sheet to cool for about 30 minutes.
Once the apples are cooled, drain the apples in a sieve placed over a medium-sized bowl. Mix the lemon juice with the drained apple juice.
Meanwhile, prepare the tortillas. Brush each tortilla with melted butter. Liberally cover each tortilla with the cinnamon/sugar mixture, evenly divided. Use fingers to spread mixture over tortilla surface.
Flip tortilla over so that the cinnamon/sugar side is facing down. Spoon ½ cup of the drained cooked apples onto the tortilla, concentrating the apples at one end of the tortilla. Drizzle 1 tablespoon of the reserved apple juice over the apples and sprinkle with 1 ¼ to 1 ½ tablespoons of chopped pecans. Fold in the sides of the tortilla, and begin rolling the tortilla from the end containing the apples. Place tortilla, seam-side down, on prepared baking sheet. Repeat for remaining tortillas.
Bake for 10 minutes at 325 degrees. Immediately top with desired amount of caramel sauce and sprinkle with chopped pecans. Serve warm.

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