Quick SunButter & Jelly Sushi Rolls (Nut-Free)

Quick SunButter & Jelly Sushi Rolls (Nut-Free)

Ingredients

Base:

  • 2 large tortillas (use gluten-free if needed)
  • 120 g (½ cup) sunflower seed butter (e.g., SunButter)
  • 80 g (¼ cup) seedless berry jelly or jam

Fillings (Pick 1–2):

  • 1 banana, thinly sliced
  • 4–5 fresh strawberries, thinly sliced
  • 30 g (¼ cup) chia seeds or hemp hearts

For Serving:

  • 60 g (½ cup) carrot sticks or apple slices
  • 30 g (¼ cup) dairy-free yogurt dip

Instructions

1. Prep Tortillas:

Lay tortillas flat. Spread SunButter evenly, leaving 2.5 cm (1 inch) border at the top. Drizzle jelly over SunButter.

2. Add Fillings:

Arrange banana or strawberry slices in a line along the bottom edge. Sprinkle chia seeds if using.

3. Roll Tightly:

Fold bottom edge over filling, tuck tightly, then roll upward. Seal the edge with a dab of SunButter.

4. Slice & Pack:

Cut rolls into 4 cm (1.5 inch) pieces. Pack in lunchbox with carrot sticks and yogurt dip.

Extra Tips

  • Gluten-Free: Use certified GF tortillas or rice paper wraps.
  • Vegan: Ensure jelly is gelatin free.
  • Protein Boost: Add turkey slices or mashed chickpeas (omit for vegan).
  • Colorful Swaps: Swap jelly for mashed raspberries or blueberry purée.
  • Mini Versions: Use small “street taco” tortillas for bite sized rolls.

FAQ's

Q: Can I make these ahead?

Yes! Roll and slice the night before. Store refrigerated in an airtight container for 2 days.

Q: What if my school bans sunflower seeds?

Use soy nut butter (if soy-allowed) or pumpkin seed butter. Always check school policies.

Q: How to prevent soggy tortillas?

Spread SunButter first as a moisture barrier. Pack jelly separately for dipping if preferred.

Q: Are these filling enough for lunch?

Pair rolls with protein-rich sides: chickpea crackers, edamame, or dairy free yogurt.

Q: Can I freeze these?

Not recommended fresh fruit fillings become mushy when thawed.

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