1. Spread peanut butter over the tortilla. Drizzle syrup over the peanut butter. Sprinkle sunflower seeds and wheat germ evenly on top. 2. Cut banana in half lengthwise. Cut in half crosswise. Lay 2 pieces of banana across bottom of tortilla. Lay remaining 2 pieces about 1-in. above the first row of bananas. Roll tortilla up from the bottom. Slice in half crosswise and serve.
Note: Serving size is 1/2 tortilla.
Recipe courtesy of "Food for Thought: From Parents to Children" - a cookbook created from the collaboration of the Wheat Foods Council, Chef Gale Gand and parents around the country. By purchasing the book for $3.50, you can support Spoons Across America, a not-for-profit organization dedicated to educating children, teachers and families about the benefits of healthy eating. The 35 nutritious and flavorful wheat-based recipes found within the book are fun to make and will help teach children about nutritious food choices.
Cookbooks are available at www.wheatfoods.org. If you have any questions, contact email@example.com.