Ingredients
Ingredients
- 1/2 – 3/4 cup natural, creamy peanut butter
- 4 (8-inch) whole wheat tortillas
- 1⅓ cups thinly sliced strawberries (about 12 large berries)
- 1/4 cup sliced almonds
- 1/4 cup shredded coconut
Instructions
- Preheat skillet: Heat a skillet over medium-high heat until hot, preparing it for toasting the tortillas.
- Assemble tortillas: Spread 2-3 tablespoons of natural creamy peanut butter evenly over each tortilla. Then, top half of each tortilla with about 1/3 cup of thinly sliced strawberries, placing them closely together. Sprinkle 1 tablespoon of sliced almonds and 1 tablespoon of shredded coconut over the strawberries.
- Fold tortillas: Carefully fold each tortilla in half to enclose the fillings.
- Cook tortillas: Place one or two folded tortillas in the hot skillet (depending on size). Cook the first side for 1 to 2 minutes, watching closely until the tortilla turns golden brown. Flip and cook the other side for an additional 1 to 2 minutes until golden and crispy on the outside and the fillings are just warm and melty. Avoid overcooking to prevent burning or toughening the tortillas and to keep the strawberries fresh.
Notes
- Use whole wheat tortillas for a healthier option and added texture.
- Adjust peanut butter quantity for preference of creaminess or thickness.
- Ensure the skillet is hot before cooking to achieve crispiness quickly.
- Watch carefully while cooking to avoid burning the tortillas or overcooking the strawberries.
- Can substitute strawberries with other fresh fruits like bananas or blueberries.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
