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.
