Recipe by Gitty Friedman

Styling by Shainy Maiman

Photography by Ruby Studios

Yield: 21 mini tacos

Ingredients:

3 10-inch wraps

½ cup oil

¾ cup sugar

1½ tablespoons cinnamon

8 oz. cream cheese

1¼ cups confectioners’ sugar

2 tablespoons dairy caramel cream plus more for drizzling

Crushed nuts for garnish

Directions:

Using a glass or cookie cutter, cut 3-inch circles out of the wraps. You should get about 7 from each.

Brush both sides of each circle with oil.

In a bowl, mix sugar and cinnamon. Cover both sides of each circle with the mixture.

Spray the bottom of a cupcake pan with oil spray. Fold each circle into a taco shape and place in between the bumps made by the bottom of the cups. Each should fit 6 tacos.

Bake at 350°F for about 5 minutes, until they harden into the taco shape.

Whip together cream cheese, confectioners’ sugar, and caramel. Scoop into a piping bag.

Once the tacos cool, pipe the cheese mixture into each. Top with extra caramel nut crunch.