Name: Strawberry SunButter Bites
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: American

From the Cook

1/3

Warning0 allergens identified

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Place the tortillas on a flat surface and spread each with 2-3 tablespoons sunbutter.

Divide the strawberries between the wraps and tightly roll up pressing the edge of the tortilla with sunbutter to adhere.

Place the wrap seam side down on a cutting board and cut into 1 inch wheels.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Dry Your Strawberries Thoroughly 🍓
Pat strawberries completely dry with paper towels before slicing to prevent excess moisture from making the tortillas soggy and affecting the overall texture of your bites.
Warm the Tortillas First 🔥
Lightly warm flour tortillas in a dry skillet or over an open flame for 10-15 seconds per side to make them more pliable and easier to roll without cracking or splitting.
Use Room Temperature SunButter 🧈
Let SunButter sit at room temperature for 15 minutes before spreading to achieve a smooth, even consistency that distributes perfectly without tearing the delicate tortilla.
Chill Before Cutting for Clean Edges ❄️
Refrigerate assembled rolls for at least 30 minutes before slicing with a sharp, wet knife to create clean, professional-looking bites that hold together beautifully in lunchboxes.
Slice at an Angle for Visual Appeal ✨
Cut your rolls diagonally instead of straight across to showcase the beautiful strawberry and SunButter filling, making the bites more visually appealing and appetizing to children.