Pumpkin Cheesecake Chimichangas

3 CutDaCarb flatbreads, cut each into 6 equal pieces
8 ounce cream cheese
1 cup pumpkin puree
1/2 cup zero calorie powdered sugar
1 Tbsp pumpkin spice
vanilla exract, splash
2 Tbsp butter, melted
1/4 cup granular sweetener
1 Tbsp pumpkin spice
1 Tbsp caramel for drizzle

In a large mixing bowl combine cream cheese, pumpkin, powdered sweetener, pumpkin spice and vanilla. Whip with hand mixer until light and fluffy.

Cut flatbread in half long ways. Cut flatbread 3 times equally in side on the short side making 6 equal pieces.

Working with one flatbreat at a time, use a large scoop to place filling into the center. Fold in the ouside and then the otherside to make a burito shell. Repeat with the remaining flatbreads.

Brush with butter and air fry at 325 degrees F. for 8-10 minutes Watching CLOSELY as browning occurs quickly.

Mix granular sweetener and pumpkin spice in a bowl. Set asside.

Once crisped brush the chimichangas with butter agian and sprinkle on the sweetener and spice mixture.

Serve immediately with a drizzle of SF caramel.