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Crunchy Peanut Butter Wrap

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SERVING SIZE:

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PREP TIME:

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COOK TIME:

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TOTAL TIME:

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MADE WITH:

Crunchy Classic Peanut Butter, Dark Chocolate Peanut Butter Cups,

INGREDIENTS

  • 1 large flour tortilla
  • 1 small flour tortilla (or use a cookie cutter to make one!)
  • 2–3 tbsp JUSTIN’S® Crunchy Classic Peanut Butter
  • 1 ripe banana, sliced
  • 3–4 fresh strawberries, sliced
  • 1–2 thin wafer cookies (like stroopwafels, or shortbread rounds)
  • 1–2 chopped JUSTIN’S® Dark Chocolate Peanut Butter Cups
  • Butter or neutral oil, for frying

Optional Garnish:

  • Powdered sugar
  • Extra JUSTIN’S® Crunchy Classic Peanut Butter (for drizzle)
  • Extra sliced strawberries + fresh mint
  • Chopped peanuts

DIRECTIONS

  1. Lay down the large tortilla. Spread a thick layer of JUSTIN’S® Crunchy Classic Peanut
    Butter right in the center.
  2. Then alternate rows of banana and strawberry slices. Sprinkle over the chopped
    JUSTIN’S® Dark Chocolate Peanut Butter Cups. Add 1-2 wafer cookies on top, then
    place the small tortilla over everything, this helps seal it all in.
  3. Fold the edges of the large tortilla up and over the small one, making pleats as you go.
    You should end up with a sealed pentagon-shaped wrap.
  4. Heat a skillet over medium heat with a bit of butter or oil. Place the crunchwrap
    seam-side down and cook until golden and crisp, about 2–3 minutes per side.
  5. Cut in half, dust with powdered sugar, drizzle with JUSTIN’S® Crunchy Classic Peanut
    Butter, and garnish with strawberries, mint, and chopped peanuts if you’re feeling fancy.

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I’m a sucker for a great doughnut, but sometimes I want to eat a whole dozen of them. My doctor tells me that eating that much fried dough isn’t good for me, but I’ve found a loophole. My Baked Cinnamon Almond Butter “Churro” Doughnuts are baked not fried. You still probably shouldn’t eat a dozen of them by yourself though.

 

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INGREDIENTS
  • 1 large flour tortilla
  • 1 small flour tortilla (or use a cookie cutter to make one!)
  • 2–3 tbsp JUSTIN’S® Crunchy Classic Peanut Butter
  • 1 ripe banana, sliced
  • 3–4 fresh strawberries, sliced
  • 1–2 thin wafer cookies (like stroopwafels, or shortbread rounds)
  • 1–2 chopped JUSTIN’S® Dark Chocolate Peanut Butter Cups
  • Butter or neutral oil, for frying

Optional Garnish:

  • Powdered sugar
  • Extra JUSTIN’S® Crunchy Classic Peanut Butter (for drizzle)
  • Extra sliced strawberries + fresh mint
  • Chopped peanuts
DIRECTIONS
  1. Lay down the large tortilla. Spread a thick layer of JUSTIN’S® Crunchy Classic Peanut
    Butter right in the center.
  2. Then alternate rows of banana and strawberry slices. Sprinkle over the chopped
    JUSTIN’S® Dark Chocolate Peanut Butter Cups. Add 1-2 wafer cookies on top, then
    place the small tortilla over everything, this helps seal it all in.
  3. Fold the edges of the large tortilla up and over the small one, making pleats as you go.
    You should end up with a sealed pentagon-shaped wrap.
  4. Heat a skillet over medium heat with a bit of butter or oil. Place the crunchwrap
    seam-side down and cook until golden and crisp, about 2–3 minutes per side.
  5. Cut in half, dust with powdered sugar, drizzle with JUSTIN’S® Crunchy Classic Peanut
    Butter, and garnish with strawberries, mint, and chopped peanuts if you’re feeling fancy.
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