Meal: Breakfast or Snack
Dietary Type: Vegetarian or Vegan    
Prep Time: 10 minutes 
Cook Time: 10 minutes
Serves: 4 

The Dish
This fun and tasty recipe is perfect for little kids, big kids, and adult-aged kids. A little peanut butter and banana riff off of the popular fast-food “taco crunch” wrap. Natural peanut butter is spread over a whole wheat tortilla, topped with banana slices and blueberries, and crisped, golden brown, in the skillet. Great meal option for breakfast on-the-go or a great mid-day snack. 

Hacking this Recipe: If the origami-like tortilla folds are making you a little nervous, feel free to cook this wrap “quesadilla” or “burrito” style. Roll the stuffed tortilla into a cylinder and crisp in the pan (burrito-style). Or, fold the stuffed tortilla in half and crisp (quesadilla-style). 

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Ingredients
5 each (275 g) whole wheat tortillas 
1/2 cup (125 g) natural peanut butter 
2 each (300 g) bananas, peeled and thinly sliced 
1 cup (135 g) fresh blueberries 
pan release spray 

Preparation 

• Cut 1 of the tortillas into quarters and set aside. Place the remaining tortillas (4) on a clean work surface or cutting board. 
• Divide peanut butter between the tortillas, dolloping in the center. Spread the peanut butter in an even circle, leaving about 1 inch (or 2.5 centimeters) clearance around the edge. 
• Layer with banana slices and blueberries, pressing the blueberries, gently, into the peanut butter. 
• Place one of the quartered tortilla pieces on top of your filling, in the center. Bring the edges of the (bottom) tortilla up to meet the center tortilla, overlapping each fold slightly. Flip the wrap, upside down, to help seal the folds while the skillet preheats. 
• Heat a large skillet over medium heat and lightly grease with pan release spray. Once hot, carefully transfer your wraps to the skillet and toast for 1-2 minutes per side, or until golden brown and slightly crisp. (Pro Tip: cook the wraps folded-side down first). Depending on the size of your skillet, you may need to cook your wraps in batches. 
• Remove from the skillet, cut in half (optional) and serve. 

Vegetarian and Vegan Modifications: N/A

Gluten-Free Modifications: Unfortunately, gluten-free tortillas are too brittle to accommodate this recipe.