Description
Kid-approved, nut-free sunflower butter pinwheels that are safe for school lunches, easy to make ahead, and customizable with fruits or cinnamon.
Ingredients
Scale
- 4–6 flour tortillas (6-inch or 8-inch)
- 1/2 cup (120g) creamy roasted sunflower butter
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon cinnamon (optional)
- Pinch of sea salt (optional, for savory version)
- Thinly sliced banana or 1 tablespoon strawberry jam (optional add-ins)
- Mini chocolate chips (optional, if school allows)
Instructions
- Warm tortillas in the microwave for 10-15 seconds to make them pliable and prevent cracking.
- In a small bowl, mix sunflower butter and honey (or maple syrup) until smooth. Stir in cinnamon if using.
- Lay a tortilla flat and spread a thin, even layer of the sunflower butter mixture over the surface, leaving a 1/2-inch border around the edges.
- Add optional fillings like banana slices or jam, ensuring not to overcrowd.
- Starting from the long edge, roll the tortilla tightly but gently, pressing the edge to seal.
- Using a sharp or serrated knife, slice the roll into 1-inch rounds.
- Wrap pinwheels in parchment paper or cling wrap. For make-ahead, freeze in a single layer in a freezer-safe bag for up to 2 weeks.
- Pack in lunchbox and let thaw for 2-3 hours before eating, or serve fresh within 4 hours.
Notes
Ensure tortillas are warm to prevent cracking. Leave a 1/2-inch border to seal the filling. Check school policies regarding seeds and chocolate. Natural sunflower butter may separate; use creamy processed versions for best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Cuisine: American
Nutrition
- Serving Size: 1 pinwheel
- Calories: 80
- Sugar: 4
- Sodium: 70
- Fat: 4
- Carbohydrates: 10
- Fiber: 1
- Protein: 2
Keywords: nut-free, school lunch, sunflower butter, pinwheels, kid-friendly, make-ahead, gluten-free option, vegan option