Peanut Butter Banana Roll-Ups
Recipe courtesy of the Wheat Foods Council and Chef Gale Gand.
1 (9-inch) whole wheat tortilla
2 tablespoons smooth peanut butter
2 teaspoons pure maple syrup
2 tablespoons toasted sunflower seeds
2 teaspoons wheat germ
1 medium banana
- Spread peanut butter over the tortilla. Drizzle syrup over the peanut butter. Sprinkle sunflower seeds and wheat germ evenly on top.
- Cut banana in half lengthwise. Cut in half crosswise. Lay 2 pieces of banana across bottom of tortilla. Lay remaining 2 pieces about 1-inch above the first row of bananas. Roll tortilla up from the bottom. Slice in half crosswise and serve.
Makes 2 servings.
Recipe courtesy of "Food for Thought: From Parents to Children" - a cookbook created from the collaboration of the Wheat Foods Council, Chef Gale Gand and parents around the country. By purchasing the book for $3.50, you can support Spoons Across America, a not-for-profit organization dedicated to educating children, teachers and families about the benefits of healthy eating. The 35 nutritious and flavorful wheat-based recipes found within the book are fun to make and will help teach children about nutritious food choices.
Cookbooks are available at www.wheatfoods.org. If you have any questions, contact firstname.lastname@example.org.
Nutritional Information Per Serving (1/2 of roll-up): Calories: 305; Total Fat: 17g; Saturated Fat: 3g; Cholesterol: 0mg; Total Carbs: 35g; Fiber: 6g; Protein: 10g; Sodium: 325mg.
Recipe and photograph courtesy of Wheat Foods Council.