Crunchy Peanut Butter Wrap

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

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.
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.
Great Summer Recipes
Kale Salad with Almond Butter Crusted Chicken on a white bowl with a golden fork on a white cloth on a white top

Kale rhymes with tale. And if you make this Kale Salad with Almond Butter Crusted Chicken, you’re going to have a whale of a tale to tell you friends and family about how good you just ate! Made with JUSTIN’S® Classic Almond Butter, Crusted Chicken, chopped carrots, and plenty of leafy green kale—you can’t go wrong!