Ingredients
✓ 1 taco-size flour tortilla (gluten-free options available)
✓ 1 ripe but firm banana (peeled)
✓ 1 tablespoons peanut butter (divided)
✓ ½ cup chopped peanuts
✓ 1 tablespoons softened cream cheese (divided)
✓ 1 strawberries (thinly sliced)
✓ 1 tablespoons crushed freeze-dried strawberries
✓ 1 tablespoons Nutella (divided)
✓ 1 tablespoons shredded coconut
Instructions
✓ Lay the tortilla flat on a clean surface.
✓ Spread 1 tablespoon of peanut butter evenly across the center.
✓ Add 1 sliced banana on top, then spread 1 tablespoon of softened cream cheese.
✓ Layer in 1 tablespoon of Nutella and top with sliced strawberries and crushed freeze-dried strawberries.
✓ Sprinkle 2 tablespoons of chopped peanuts and 1 tablespoon of shredded coconut over the top.
✓ Fold the bottom edge of the tortilla over the filling, then fold in the sides.
✓ Roll tightly from the bottom to form a sushi-style roll.
✓ Cut in half diagonally for serving.
Notes
Use a ripe but firm banana to avoid sogginess. Store in the fridge for up to 1 day.
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15