Peanut Butter and Jelly Spirals

Peanut Butter and Jelly Spirals
Staff Writer
Peanut Butter and Jelly Spirals

Mitch Mandel

Peanut Butter and Jelly Spirals

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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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.

Nutrition

Calories per serving:

64 kcal

Daily value:

3%

Servings:

1
  • Carbohydrate, by difference 6 g
  • Protein 2 g
  • Total lipid (fat) 4 g
  • Vitamin A, IU 1 IU
  • Vitamin D 7 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Ash 1 g
  • Betaine 2 mg
  • Calcium, Ca 26 mg
  • Choline, total 9 mg
  • Fatty acids, total monounsaturated 2 g
  • Fatty acids, total polyunsaturated 1 g
  • Fatty acids, total saturated 1 g
  • Fluoride, F 2 µg
  • Folate, DFE 6 µg
  • Folate, food 6 µg
  • Folate, total 6 µg
  • Glucose (dextrose) 1 g
  • Magnesium, Mg 12 mg
  • Niacin 1 mg
  • Phosphorus, P 40 mg
  • Potassium, K 79 mg
  • Selenium, Se 1 µg
  • Sodium, Na 310 mg
  • Sucrose 3 g
  • Sugars, total 5 g
  • Tocopherol, gamma 1 mg
  • Water 25 g
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