Peanut Butter and Jelly Spirals Recipe


Nutrition

Cal/Serving: 197
Daily Value: 10%

Low-Sodium
Vegan, Vegetarian, Dairy-Free, Egg-Free, Milk-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat12g19%
Saturated2g12%
Carbs18g6%
Fiber2g7%
Sugars12g0%
Protein6g12%
Sodium10mg0%
Calcium14mg1%
Magnesium38mg9%
Potassium171mg5%
Iron1mg3%
Zinc1mg5%
Vitamin C2mg3%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg2%
Niacin (B3)3mg16%
Vitamin B60mg7%
Folic Acid (B9)20µg5%
Vitamin E2mg11%
Vitamin K0µg0%
Fatty acids, total monounsaturated6g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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Peanut Butter and Jelly Spirals
Mitch Mandel

I dated a guy who loved peanut butter and jelly. One day, just when I’d thrown the last slice of bread into the food processor for breadcrumbs, he came home ready for a quick PB&J sandwich between appointments. I felt bad, so I offered to make him something, but he didn’t think he had enough time to wait. In a pinch, I threw the PB&J on a tortilla. He looked at me like I was nuts and ran out the door with it. The next morning, I caught him making another one — and I’d already restocked the bread.

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INGREDIENTS

  • One 7 1/2-inch, whole-wheat, low-carb tortilla
  • 1 1/2 tablespoons reduced-fat peanut butter
  • 1 tablespoon strawberry all-fruit spread, or your favorite flavor

DIRECTIONS

Heat a medium-sized nonstick skillet over medium heat until hot, about 1 minute. Place the tortilla in the skillet. Cook until just warm, about 20-30 seconds per side. Place the tortilla on a cutting board. Spread the surface evenly with the peanut butter followed by the fruit spread. Roll into a tube. Slice into 8 equal pieces. Arrange on a serving plate, spiral side up. Serve immediately.

Recipe Details

Adapted from "The Biggest Loser Cookbook" by Devin Alexander (Rodale, 2006)

Servings: 1
Cuisine: American
Special Designations: Vegetarian, Kid-friendly

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