raspberry peanut butter dessert tortillas – Mikey’s LLC. Skip to content

raspberry peanut butter dessert tortillas


  • 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.