PB&J wrap

Once upon a time, I went to make peanut butter and jelly sandwiches for lunch. We didn’t have my favorite low-calorie bread, but we did have my favorite low-calorie tortillas. I compared labels, and realized the tortilla was a better option than the bread. I still made my kids the sandwiches, and instead of making mine “quesadilla-style”, I decided to be adventurous and throw some baby spinach in there, then eat it like a wrap. Adding fruit bulks it up, too, and it travels well–I like to wrap it in foil and keep it in the fridge at work until I’m ready to eat. I think my favorite way to go is plenty of almond butter (just almonds or almonds + coconut oil), blueberries, strawberry preserves, and baby spinach. For low-calorie, try using PB2 and skipping the fruit spread. All ingredients can easily be substituted, so play around with it!

1 tortilla

2-3 tablespoons nut butter

1-2 tablespoons fruit spread (optional)

handful/about an ounce or two berries or chopped fruit such as grapes, oranges, pear, nectarine, kiwi, etc.

20-30 grams fresh spinach or kale

Spread nut butter on tortilla, then fruit spread. Add greens and fruit. Wrap it up. Eat!

Ok, so it’s not technically PB if you use almond butter. And if I use fruit spread, it’s 100% fruit preserves, not jelly. So more like a ABF&G (almond butter, fruit, and greens) wrap…but that just doesn’t have the same ring to it!

Let me know in the comments if you make this, and what you used!

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