I apologize if you can’t separate the word “burrito” from the idea of black beans, chicken, and cheese, but try for me! Besides my husband’s daily peanut butter banana protein shake, his go-to snack involves peeling a banana, smearing some peanut butter on top, and biting right in. Second smear, second bite. And so on. Was there a way to dinner-ize that snack? Make it warm, toasty, and hearty enough for dinner?
This could be breakfast or lunch-at-home but it was our dinner the other night. With fiber-full whole wheat tortillas and bananas and high protein peanut butter and yogurt (and, interestingly, the tortillas as well), this had every component of a filling and healthy dinner. A wrap seems more breakfast/lunchy, but once this was grilled it became more than suitable for dinner. It came together in about ten minutes and had the kind of clean up my husband cheers up for; just one nonstick pan. At the bottom of the post I’ve suggested some possible add-ins, from chopped nuts to chocolate chips. Consider your audience and customize to taste!
Peanut Butter Banana Burritos
2 oz. low-fat cream cheese, softened
2 tbsp. peanut butter
1 tbsp. honey
2 tbsp. nonfat (or 2%) plain Greek yogurt
1/4 tsp. cinnamon
3 ripe bananas, sliced
2-4 whole wheat burritos (depending on size)*
*I LOVE Joseph’s flatbread – they are HUGE and only 100 calories for the whole thing. La Tortilla Factory is another fantastic option.
1. Combine cream cheese, peanut butter, honey, yogurt and cinnamon in a small mixing bowl.
2. Spread across the surface of tortillas.
3. Divide bananas evenly down the center of the tortillas and roll up burrito-style, with both ends tucked.
4. Heat a grill pan, skillet, or griddle over medium heat and spray with nonstick spray (or use butter).
5. Place burritos on pan and cook until golden brown. Flip and cook until golden brown on second side.
6. Slice in half and plate.
*Other possible add-ins – flaked unsweetened coconut, chopped dates, raisins, chopped nuts, or bittersweet chocolate chips