Recipes
Quick
Peanut Butter Crunchwrap
| Warm up your skillet | Shouldn't need any oil. Leave it dry. Keep the temperature low |
|---|---|
| Two tortillas | Or one, or three. Corn ones can be good with egg and cheese, or just cheese, but (wheat) flour ones are best for PB & J. Use whole wheat for extra nutrition. |
| Slather with peanut butter | One big dollop on each tortilla |
| Sneak in some flax seed | One big pinch per tortilla. The peanut butter masks the texture and flavor. Sneak in other nutrition if you can, such as chia seed. |
| Just a bit of jam | You really don't need much to get a lot of fruit flavor. Low- or no-sugar added ones also taste more like fruit |
| Roll up | Don't bother tucking in the ends, as you would with a burrito, unless you're feeling fancy |
| About three minutes per side over low heat in skillet | Too high and it will burn. You just want to melt the peanut butter enough to glue it all together from the inside, while toasting the outside. |
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