Peanut Butter and Jelly Spirals Recipe
Daily Value: 10%
Kidney-Friendly, Vegan, Vegetarian, Dairy-Free, Egg-Free, Milk-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||20µg||5%|
|Fatty acids, total monounsaturated||6g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
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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- 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
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.
Adapted from "The Biggest Loser Cookbook" by Devin Alexander (Rodale, 2006)Servings: 1
Special Designations: Vegetarian, Kid-friendly
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