INGREDIENTS

12 each  12" Whole Wheat Tortilla (10254)  
5/8 cup  Peanut Butter , creamy , reduced fat 
2.5 each  Bananas , ripe , mashed 
1 1/4 Tbsp.  Honey  
9 oz.  Strawberries , thinly sliced 
 Egg Wash , as needed 
Non-Stick Pan Spray , as needed   
Ground Cinnamon , as needed 
 Sugar , as needed 

DIRECTIONS

1.) Pre-heat convection oven to 350°F.

2.) Cut each tortilla into 5 (five) 3”x4” rectangles, to make 60 3”x4” rectangles total

3.) In a large bowl, combine peanut butter, mashed banana and honey. Mix well to combine.

4.) To build each Pocket: place 1 tbsp. (0.50 oz.) of peanut butter filling on one rectangle. Spread around tortilla, leaving ¼” of space around edge. Brush edge with egg wash. Place two slices (0.3 oz.) of sliced strawberries on top, and top with another tortilla rectangle. Using a fork, press the tongs along the edge to seal. Carefully cut two slits along the top of the Pocket to vent steam. Place a cooling rack on a parchment lined sheet tray. Place Pockets on rack, and bake for 5-8 minutes, or until edges start to brown. Serve two per plate.

5.) To help meet Kids LiveWell criteria, serve with a strawberry breakfast smoothie (8 fl. oz. skim milk, 2 oz. frozen strawberries and 2 oz. ice blended) and 1 small orange.

Recipe Using Same Product(s)

• 

  Mediterranean Chickpea Wrap

• 

  Peruvian Grilled Chicken Quinoa Burrito

• 

  Vadouvan Curried Cauliflower Wrap

• 

  Mini Deep Dish Tortilla Pizza

• 

  Jiaozi