Peanut Butter Banana Strawberry Wrap (Easy, WW Friendly Lunch)

This wrap came to me the way a lot of my favorite recipes do—from the SNL community. When I asked readers to share their favorite quick summer breakfasts, a reader named Patti described what she called her “banana cigar”—a whole wheat flatbread spread with PB2 (affiliate link) or peanut butter, a banana rolled up inside, and a little granola for crunch. She’d been making it for years after trying to recreate a breakfast item from her local Tropical Smoothie Café that she loved but that cost way too many points.

Around the same time, I picked up a pack of Flatout ProteinUp flatbreads at Costco and found a little recipe booklet tucked inside with a peanut butter, strawberry, banana, and granola wrap. The timing felt like a sign. I tweaked the amounts slightly to get the points to a comfortable place, added fresh strawberries to Patti’s banana base, and landed on something I’ve made on repeat ever since.

It’s everything I love about a PB&J but with fresh fruit, a little crunch, and enough protein to actually keep me going until dinner.

Why I Love This Recipe

• 10 minutes, no cooking — a real lunch, assembled start to finish while the coffee is still hot.
• Satisfying protein + fiber combo — 14 grams of protein and 13 grams of fiber in one wrap.
• Endless variations — different nut butters, different fruit, different spreads; it’s hard to make a wrong choice here.
• Portable — wraps well, travels well, works as a packed lunch just as well as a quick one at home.
• 301 calories and 8 WW Points — substantial enough to count as a full meal.

Ingredients and Substitutions

• Flatout flatbread — the ProteinUp variety is what I originally used and what the nutrition is calculated on. Barb in the comments points out that the Light Flatout version saves you a point, which is worth knowing. Any large high-fiber flatbread or whole wheat tortilla will work; a low carb tortilla (affiliate link) brings the points down further. You can also stuff the filling into a pita or layer it on an English muffin.
• Peanut butter — creamy is easiest to spread. Almond butter or sunflower seed butter both work well. PB2 (affiliate link) reconstituted with water saves fat and drops the points—Patti’s original “banana cigar” used it this way.
• All-fruit spread — any flavor works: strawberry, raspberry, mixed berry, apricot. Apple butter is a nice fall variation. I use just a small amount, 2 teaspoons, which gives you the flavor without pushing the points up.
• Strawberries — hulled and sliced. Raspberries, thin apple slices, mango, or sliced pear are all good swaps.
• Banana — half a banana, cut lengthwise so it lays flat in the wrap. The lengthwise cut is the key to rolling it cleanly.
• Low-fat granola — adds crunch and a little sweetness. Skip it and save a point, or swap in a few mini chocolate chips or chopped nuts.

WW Points and Calories

Each wrap has about 301 calories and 8 WW Points.

To see your personalized WW Points, track this recipe in the WW App!
(You must be logged into WW on a smartphone or tablet.)

Old WW plan: 8 PointsPlus

How to Make Peanut Butter Banana Strawberry Wrap

Step 1: Spread the peanut butter evenly over the entire flatbread.

Step 2: At one rounded end, spread the fruit spread.

Step 3: Layer the sliced strawberries, banana (cut side down lengthwise), and granola on top of the fruit spread end.

Step 4: Starting from the filled end, roll the wrap tightly. Cut in half crosswise, or into bite-sized pieces.

Tips for Success

• Cut the banana lengthwise. It makes the wrap easier to roll and gives you a better banana-to-bite ratio throughout.
• Don’t skip the granola. The crunch is what makes this feel like a real treat rather than just a flat wrap. Even a tablespoon makes a difference.
• Assemble just before eating. The fruit releases moisture and the flatbread softens if it sits too long. If you’re packing it for lunch, keep the components separate and assemble when you’re ready.
• Try the Light Flatout version. As reader Barb noted, the lighter flatbread saves a point and is worth trying if you have it on hand.

Storing

Best eaten immediately after assembling—the flatbread softens as it sits and the banana browns. If you need to prep ahead, you can slice the fruit and keep everything separate in the fridge, then roll it up when you’re ready. Assembled wraps will keep for a few hours wrapped tightly in foil or plastic wrap, but the texture is best fresh.

If you’ve made this Strawberry Banana Wrap, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Source: Flatout Flatbread

Frequently Asked Questions

Can I use a regular tortilla instead of a Flatout flatbread?
Yes, any large whole wheat or high-fiber tortilla works. A low carb tortilla (affiliate link) will bring the points down. The nutrition and points listed are based on a Flatout ProteinUp flatbread, so if you’re tracking carefully, adjust for whatever wrap you use.

Can I use PB2 (affiliate link) instead of regular peanut butter?
Absolutely! In fact that’s how Patti (the reader who originally inspired this recipe) makes hers. Reconstitute PB2 with water to a spreadable consistency and use it exactly as you would regular peanut butter. It is lower in fat and saves a few points.

Is the granola necessary?
Not strictly, but I’d encourage you to keep it. The crunch is what gives this wrap a little texture contrast that makes it feel more satisfying. If you skip it, you save about a point. Mini chocolate chips or chopped walnuts are good alternatives.

Can I make this ahead?
Sort of—I’d prep the components separately and assemble when ready to eat. The banana browns and the flatbread softens once assembled, so a few hours is the max.

More Easy WW Friendly Lunch and Snack Ideas

• Open-Faced Peanut Butter and Jelly S’mores
• Creamy Chocolate Peanut Butter Fruit Dip
• Chocolate Peanut Butter Oatmeal No-Bake Cookies
• Creamy Peanut Butter Dip
• Chocolate Peanut Butter Oat Bars
• Greek Tuna Salad Stuffed Pita