2 Tbsp. sugar, divided
1-1/2 cups sliced fresh strawberries
4 large flour tortillas
1/2 cup (1/2 of 250-g tub) Philadelphia Cream Cheese Spread
2 Tbsp. milk
1 Tbsp. oil
2 Tbsp. maple syrup
RESERVE 2 tsp. sugar. Toss strawberries with remaining sugar.
SPREAD tortillas with cream cheese spread. Spoon 1/4 cup strawberries onto each tortilla; fold in half. Whisk egg, milk and reserved sugar in pie plate until blended.
HEAT oil in large skillet on medium-high heat. Dip filled tortillas, 1 at a time, in egg mixture; cook 1 min. on each side or until lightly browned on both sides.
SERVE topped with remaining strawberries and maple syrup.