Strawberry Cheesecake Wraps

Here’s a way to satisfying that craving for dessert that will deliver plenty of carbs to help blast you to the finish line of whatever exercise you’ve chosen for the day. For a pre-workout or post-workout snack, you could also replace the tortilla with rice cakes. Ingredients: *optional* 3 Medjool dates, pitted 2 cups fresh strawberries (*raspberries*) 4 teaspoons chia seeds 1 tablespoon fresh lemon juice (*lime juice*) 1 cup whipped cream cheese 2 teaspoons lemon zest (*lime zest*) 1 teaspoon vanilla extract 6 8-inch gluten free tortillas (*rice cakes*) *1/3 cup chopped fresh mint (fresh basil)*   Additional items: blender or food processor mixing bowl (medium) zip bags or tin foil   Directions: 1. Using a blender or food processor, purée together strawberries, dates, and lemon juice. 2. Place mixture in a container and stir in chia seeds. 3. Cover and chill to thicken for at least 1 hour or up to 3 days. 4. Stir together whipped cream cheese, lemon zest, and vanilla. 5. Keep chilled until ready to use, for up to 5 days.   Assembly: 1. Spread some of the cream cheese mixture on a tortilla, and top with strawberry purée and mint. 2. Tightly roll wrap in foil or place in small zip bags for transport. 3. If using a rice cake follow #1. 4. If using a rice cake and wanting to transport spread cream cheese mixture on 2 rice cakes, put together like a sandwich and place in zip bag. 5. To remove twist rice cakes away from each other (might want to bring a plastic knife if one cake has more cream cheese than the other). 5. Put purée mixture in a 2-3 oz to go container and drizzle on top when ready to eat. Credit: Rocket Fuel