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1
Preheat oven to 325u00b0F. Line cookie sheet with parchment paper or silicone mat.
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2
For the apples, heat butter and both of the sugars in a medium-sized pot or non-stick skillet over medium-high heat. When mixture is melted and bubbling, add apples and cinnamon to the pot. Cook, stirring occasionally, until apples are tender but still hold their shape, 13-14 minutes. Transfer apple mixture to rimmed baking sheet to cool for about 30 minutes.
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3
Once apples are cooled, drain in a sieve placed over a medium-sized bowl. Mix lemon juice with the drained apple juice.
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4
Meanwhile, prepare the tortillas. In a small bowl, combine sugar with cinnamon. Brush each tortilla with melted butter. Liberally cover each tortilla with the cinnamon/sugar mixture, evenly divided. Use fingers to spread mixture over tortilla surface.
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5
Flip tortilla over so that the cinnamon-sugar side is facing down. Spoon 1/2 cup of the drained cooked apples onto the tortilla, concentrating the apples at one end of the tortilla. Drizzle 1 tablespoon of the reserved apple juice over the apples and sprinkle with 1 1/4 to 1 1/2 tablespoons of chopped pecans. Fold in the sides of the tortilla, and begin rolling the tortilla from the end containing the apples. Place tortilla, seam-side down, on prepared baking sheet. Repeat with remaining tortillas.
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6
Bake 10 minutes at 325u00b0F. Immediately top with desired amount of caramel sauce and sprinkle with chopped pecans. Serve warm.
