Heat large nonstick skillet over medium-high heat.
Meanwhile, place tortilla on flat surface and spread hazelnut spread on tortilla to within 1/2 inch of edge. Place strawberries on half of tortilla; fold tortilla over strawberries. Brush both sides with Parkay.
Place tortilla in skillet; cook 3 to 5 minutes or until lightly browned and crisp, turning once. Cut in half; top each half with a serving of Reddi-wip.