Recipe: Peanut Butter Banana Pockets



30 (2 pockets)

Per Serving

211.6 cal., 6.8 g pro., 8.4 g fat, 29.3 g carb., 4.6 g fiber, 222 mg sod.

Meal Pattern

0.5-oz.-eq. meat/meat alternate, 2.75-oz. whole grains

Cost Per Serving


24 whole grain-rich tortillas, warm (12-in.)

1 1/4 cups peanut butter, creamy, reduced-fat

5 bananas, ripe, mashed

2 1/2 Tbsp. honey

18 oz. strawberries, thinly sliced

Egg wash, as needed

Ground cinnamon, as needed

Sugar, as needed

  1. Preheat a convection oven to 350°F. Cut each tortilla into five 3-in. by 4-in. rectangles to make a total of 120 rectangles.
  2. In a large bowl, combine the peanut butter, mashed banana and honey. Mix well to combine.
  3. To build each pocket, place 1 Tbsp. peanut butter filling on one tortilla rectangle. Spread it across the rectangle, leaving 1/4-in. of space around the edge. Brush the edge with egg wash. Place two slices (0.3 oz.) of strawberries on top, then top with another tortilla rectangle. Press fork tongs along the edge to seal. Cut two slits along the top of the pocket to vent.
  4. Place cooling racks on parchment-lined sheet trays. Place the pockets on the racks and bake for 5 to 8 minutes, or until the edges are brown.

*Note: Mission Foodservices’ 12" Smart Hearty Grains™ Tortillas can be used in this recipe.

Recipe and Photo: Mission Foodservice,

Nutritional, Meal Pattern and Cost Analyses: Rebecca J. Polson, CC, SNS, Instagram: @ChefRebeccaK12

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