Ingredients
Scale
- 2 large whole-wheat or grain-free tortillas
- 4 tablespoons creamy almond butter or peanut butter (use sunflower butter for nut-free)
- 2 large ripe bananas, peeled
- 2 tablespoons Greek yogurt (plain or vanilla)
- 1 tablespoon hemp hearts or chia seeds
- 1/4 cup granola or puffed quinoa for crunch
- Optional: A drizzle of honey or a sprinkle of cinnamon
Instructions
- Step 1: Prepare the Foundation: Lay your tortillas flat on a clean cutting board. Spread a thin, even layer of Greek yogurt across the entire surface of the tortilla. On top of the yogurt, spread two tablespoons of nut butter. The yogurt adds a boost of protein and creates a “glue” that keeps the sushi together while adding a nice tangy flavor.
- Step 2: Add the Core and Toppings: Sprinkle your hemp hearts, chia seeds, and granola evenly over the nut butter layer. Place one whole peeled banana near the bottom edge of each tortilla. If the banana is too curved, you can gently snap it into two pieces to make it lie straighter across the wrap.
- Step 3: Roll and Slice: Starting from the edge with the banana, roll the tortilla up tightly toward the top. Ensure the roll is firm so the fillings do not fall out. Use a sharp serrated knife to slice the roll into 1-inch thick “sushi” rounds. Place the pieces cut-side up on a plate or pack them directly into a storage container.
- Cook Time: 5 minutes