These Chocolate, Peanut Butter, and Banana Wraps Are Snack Game-Changers
This unexpected combo (and wrap) will transform your snack time.
The peanut butter and banana wrap is iconic at this point. But this twist from activewear designer Lorna Jane Clarkson's cookbook Eat Good Food is a star in its own right. Using rainbow chard (which is slightly sweeter and milder than spinach) for your wrap and opting for crunchy peanut butter completely change up the taste and texture. And the addition of dark chocolate? No explanation needed.
This recipe will let you load up on nutrients while satisfying your cravings for something sweet. Rainbow chard is high in vitamins C and K, potassium, and iron. Bananas and nut butter provide energy from carbs, and dark chocolate is rich in flavanols which may boost workout performance. Meaning, bonus points if you enjoy the wraps as a pre-workout snack. (Related: The Ultimate Peanut Butter and Banana Smoothie Bowl Recipe)
Rainbow chard leaves are the perfect size and shape for a wrap, but they are not as easy to work with as flour-based wraps. In her book, Clarkson includes a hack for working with fibrous chard: Use smaller leaves, which are easier to manipulate. And if they're too stiff to roll, let them soak in boiling water for 10 seconds. (Once you've mastered the snack wrap, try making Clarkson's pink beet latte recipe.)
Banana, Chocolate & Peanut Butter Swiss Chard Wraps
Prep time: 5 minutes
- 4 rainbow chard leaves, rinsed and dried
- 2 tablespoons crunchy peanut butter
- 2 medium ripe bananas, cut in half crossways
- 1 tablespoon pure maple syrup
- 2 tablespoons coarsely chopped dark chocolate (70 percent cocoa)
- 1/2 teaspoon ground cinnamon
- Remove stalks and trim center vein from rainbow chard.
- Place leaves stalk-sides down and spread peanut butter along centers. Place banana halves crossways across the middle of the leaves. Drizzle with maple syrup and sprinkle with chocolate and cinnamon.
- Fold in the sides and roll up to enclose the filling (like a rice paper roll). Secure with a toothpick and cut in half with a serrated knife.
Nutrition facts per serving: 17.4g fat, 37.1g carbs, 10.2g protein, 6g fiber