In a small saucepan combine sugar and cornstarch; stir in orange juice. Cook
and stir over medium heat until sauce is clear and thickened, about 5 minutes; stir
in 1 cup blueberries; return to a boil; boil and stir for 1 minute.
In a mixing bowl beat cream cheese until light. Add confectioners' sugar
and vanilla extract; beat until smooth and creamy. Spread each tortilla with about
2 tablespoons of the cheese mixture. Place about 6 frozen blueberries across the
center of each tortilla. Roll jellyroll-style.
In a medium skillet, melt 1 tablespoon butter over medium heat; place half of
the wraps seam side down in skillet and cook turning occasionally until evenly browned,
about 3 minutes. Repeat with remaining butter and wraps. Serve topped with hot blueberry