YIELD: 2 servings
| 2 | soft-taco size flour tortillas, white or wheat |
| ⅓ cup | smooth peanut butter |
| ⅓ cup | dried cranberries |
| ¼ cup | honey |
| 2 | medium ripe bananas |
Preheat oven to 350°F.
Place tortillas on baking sheet.
Stir together peanut butter, cranberries, and honey until blended.
Spread peanut butter mixture over tortillas to within ½" of edges.
Place peeled banana on edge of each tortilla; roll up. Place each roll-up seam side down on a piece of aluminum foil*.
Wrap foil around roll-ups, sealing edges all around, and place on baking sheet. Bake 8 to 10 minutes or until filling is warm.
* It is not necessary to heat these roll-ups; for a lunch box, simply wrap each roll-up in foil or plastic wrap to transport.
Variations: Substitute chopped mixed dried fruit for cranberries, or sprinkle roasted peanut halves, toasted coconut or chocolate chips over peanut butter before adding banana
Photo and recipe: National Honey Board