Fruit-filled Breakfast Wraps

Breakfast Sushi recipe on @beardandbonnet with flatoutbread ! { }

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 tortilla or 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


  1. Lay the wrap 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.
  2. 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.
  3. 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.)
  4. 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.
  5. Once plated drizzle the sushi rolls with yogurt if desired and a sprinkling of poppy seeds.

Keywords: breakfast wraps, fruit filled breakfast wraps, breakfast sushi

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