Whenever I see the rain in Spring, I can't help but hear my mother's voice saying:
April Showers Bring May Flowers.
When Ryan and I pulled our little boy on a short wagon ride yesterday, I couldn't help but admire the adorable houses in the neighborhood. They're all very unique, but almost all of them had flowerbeds adorned with little to many beautiful Spring flowers. My current favorites are the tulips (mostly the white or purple ones). But the Spring flowers I remember most from my childhood are what I called the "Barbie grapes" (muscari bulbs/grape hyacinths). I would snip a few of the flowers off from my Mom's flowerbed (again, I was a rotten child sometimes), and put them on a plate for my little plastic fashionistas. Ken always had more than his fair share, that's for sure.
As we walked slowly back to our home, we talked about planting bulbs someday in the flowerbeds of our very own home. We're still not quite sure when that will happen, but we love to dream about things like that in every detail together.
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This wrap makes a really wonderful breakfast-type meal, or even would do for lunch with a side of veggies, but it quite honestly tastes more like a sweet dessert.
Normally I use whole grain tortillas for my wraps, but once again, we used them up making quesadillas, so we snuck some of Ryan's flour tortillas. Maybe using the whole grain would cut better through the sweetness?
The different textures are perfectly proportioned so you get a little juicy, little crunch, little soft, and a little creamy taste in each bite. This wrap will surprisingly fill you right up - the recipe below is for one serving, but even a half a wrap would do alright. I think you could even try this wrap with unsalted sliced almonds is you have those lying around instead - anything with a little crunch would work perfectly.
I originally made this wrap for my little guy, and sliced the wrap up every half inch so it looked like a cute breakfast sushi on his plate, but he opted for his usual oatmeal. I didn't mind - I certainly didn't let it go to waste :)
Peanut Butter & Granola Wrap with Strawberry and Banana
1 large tortilla, white flour or wheat (I usually use wheat, but we only had Ryan's white left)
1/4 C fresh strawberries, sliced into small pieces
1/4 C sliced bananas
2 T granola
1 T all-natural peanut butter
1 T sugar-free strawberry jam (optional)
1. Prepare fresh fruit.
2. Heat tortilla in microwave for 10-15 seconds. Spread on Peanut Butter and Jam.
3. Scatter fresh strawberries, bananas, and granola over tortilla.
4. Wrap tortilla, tucking in the ends. Slice in half. Enjoy
Source: BwB original