Weekday breakfast has become a bit of bore around here lately. We are seriously stuck in a rut with our usual energy bar or fresh fruit and yogurt bowl options. Honestly, my kids might revolt soon if I don’t swap it up a bit!
With this breakfast conundrum in mind I decided to peruse videos on You Tube for inspiration. My search down the breakfast-video-rabbit-hole led to this ingenious idea from the folks at FlatOut for a PB&J wrap with strawberries, bananas and granola. Sort of a genius idea for breakfast on the go right?
This video got me thinking about all the different ways I could put FlatOut’s gluten free wraps to work for easy portable breakfasts for my family. Isn’t it funny how one quick little video can spark virtually hundreds of ideas? After playing around in the kitchen for a few days and testing out my wrap inspired breakfast creations on my kids this breakfast sushi came back the clear winner!
This breakfast is fun to make with the kids, although it is a much faster process on my own, but I especially love that I can nestle these little rolls in their bento boxes and they can eat them as we commute to school or volleyball practice.
Plus, they are just plain fun and completely out of the norm for us which is so needed right now as we are suffering from the middle of the school year breakfast rush blues!
These wraps work with pretty much any type of fruit and nut butter combination you can think of and they pack great in a lunch box too!
- 1 gluten free FlatOut wrap
- 2–3 tablespoons peanut butter, almond butter or cashew butter
- ¼ cup shredded sweetened coconut
- 2–3 tablespoons dark chocolate chia seeds, dark chocolate sunflower seeds or mini chocolate chips
- 1–2 strawberries sliced very thin
- 1 large banana, cut in half
- yogurt, vegan or regular optional for drizzle
- poppy seeds or chia seeds, optional
- Lay theFlatOutwrap on a flat surface and spread the nut butter across half of the wrap all the way to the edge. Sprinkle the coconut and chocolate covered chia seeds evenly across the top of the peanut butter.
- Arrange slices of strawberries next to each other on top of the coconut in a straight line leaving approximately 1-inch of an overhang from the top of the wrap. Repeat this process creating a second line of strawberries. Place the banana on top of the strawberries.
- Beginning with the inch of wrap above the strawberries, start rolling the sushi tightly, making sure to use your hands if necessary to keep the banana from rolling off of the berries. Once you have rolled the wrap to the end of the peanut butter press gently to seal then slice off the remainder of the FlatOut wrap. (Don’t throw out the leftover wrap, I slice ours into triangles then send them in my kid’s lunches for dipping into hummus.)
- Use a very sharp knife to slice the sushi roll into 1-inch wide pieces. I find that it is easiest to gently pinch the roll with two fingers right above where you are cutting so that the roll doesn’t collapse and your fruit doesn’t work its way out of the wrap. Each roll should yield 4-5 slices.
- Once plated drizzle the sushi rolls with yogurt if desired and a sprinkling of poppy seeds.