raspberry peanut butter dessert tortillas
  • 5 MIN PREP
  • 15 MIN TOTAL

raspberry peanut butter dessert tortillas

These are better than PB&J, but almost as simple to make! Experiment with different fruit and jam varieties to find your favorite combination.


  • 2 Mikey’s Grain-Free Tortillas
  • 1 tablespoon orange juice
  • ½ cup raspberry jam
  • 1 cup fresh raspberries, divided
  • ¼ cup peanut butter (or other nut butter)
  • 2 tablespoons milk
  • ¼ cup fresh roasted peanuts (shells removed)
  • 1 teaspoon cinnamon sugar


  1. Toast tortillas. In a nonstick pan over medium heat, toast tortillas 1 minute per side until warm and golden. Using a sharp knife or kitchen shears, cut tortillas in half through center.
  2. Make raspberry sauce. In a small bowl, whisk together orange juice and jam until completely blended. Fold in ¾ cup fresh raspberries.
  3. Make peanut butter sauce. In a small saucepan over low heat, whisk together peanut butter and milk until blended. 
  4. Assemble tortillas. Spread each tortilla half with a spoonful of raspberry jam mixture and a sprinkle of peanuts. Fold each tortilla in half to create a wedge-shaped sandwich. Top with remaining fresh raspberries, sprinkle with cinnamon sugar and drizzle with peanut butter sauce.


  • Calories

  • Carbs

    32 G
  • Sugar

    20 G
  • Fat

    13.8 G
  • Sat Fat

    2.2 G
  • Protein

    7 G