Grilled Peanut Butter Banana Burrito

A low FODMAP and Low Histamine RecipeMy husband and I used to love to make what we called “Elvis Specials” to help satisfy a sweet tooth; grilled peanut butter and banana sandwiches dusted with confectioners sugar. Since I can’t have yeast anymore, those sandwiches had to go by the wayside. I’ve found a great alternative by side-stepping the bread and substituting a tortilla wrap. One of these mini burritos makes the perfect snack and amazingly, the tortilla seems to complement the peanut butter even better! If you’re feeling a little adventurous, try another type of fruit or add some honey to sweeten it up. It all depends on your personal sensitivities and tastes.

Histamine dieters: If you react to bananas, try a different fruit that works better for you. If you can’t do peanuts, use a different nut butter.

Grilled Peanut Butter Banana Burritos

  •  2 tablespoons Olive oil
  • 2 Taco sized tortillas that suit your dietary needs
  • 4 tablespoons natural peanut butter
  • 1 banana, sliced
  • Confectioners’ sugar

Pre-heat a small pan over medium high heat and add oil. Spread 2 tablespoons peanut butter over each tortilla and place the banana slices in 2 rows toward the center. Fold into a traditional style burrito, fucking the ends and using peanut butter to help seal the edge.

Place the completed burritos in the skillet and cook for 3-5 minutes, or until golden brown. Flip and cook an additional 2-3 minutes before moving them to plates, seam side down. Sprinkle with sugar. Serve warm.

Serves: 2

Cook time: 10-15 minutes

Grilled Peanut Butter & Banana Burrito
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