On a piece of tortilla, spread cream cheese across the middle.

Lay the raspberries evenly on top of the cream cheese spread.

Holding one end of the tortilla, roll to the other end tightly. Add a tiny bit of cream cheese at the end of the roll so it acts as a glue.

Coat a pan with avocado oil spray and set on medium high heat. Place roll in pan and let it cook to golden brown, about one minute. Flip then cook until other side is brown.

Remove from pan then slice into bite sized pieces. Enjoy.