PB and J Spirals by Devin Alexander

Peanut butter and jelly Spirals by Devin Alexander

I dated a guy who loved peanut butter and jelly. One day just when I’d thrown the last slice of bread into the food processor for bread crumbs, he came home ready for a quick PB&J sandwich between appointments.

I felt bad, so I offered to make him something, but he didn’t think he had enough time to wait. In a pinch, I threw the PB&J on a tortilla. He looked at me like I was nuts and ran out the door with it.

The next morning, I caught him making another one—and I’d already restocked the bread. This recipe is a bit higher in fat than most in the book, but most of the fat comes from peanut butter, which provides good fat. Just be sure to alternate this with higher-fiber, lower-fat snacks.

Nutrition Facts

PB and J Spirals by Devin Alexander


253 Per Serving


10g Per Serving


5g Per Serving
Calories 253
Total Fat 12.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat g
Monounsaturated Fat g
Cholesterol 0 mg
Sodium 448 mg
Total Carbohydrate 28 g
Dietary Fiber 5 g
Sugars g
Protein 10 g


Servings  1  

  • 1 whole-wheat flour, low-carb, tortilla (7-1/2” diameter)
  • 1 1/2 Tbsp. reduced-fat peanut butter
  • 1 Tbsp. 100% strawberry all-fruit spread (or your favorite flavor)


Tip: Click on step to mark as complete.

  1. Set a medium nonstick skillet over medium heat for about 1 minute, or until hot. Place the tortilla in the skillet. Cook for 20 to 30 seconds per side, or until just warm.
  2. Place the tortilla on a cutting board. Spread the surface evenly with the peanut butter followed by the fruit spread. Roll into a tube. Slice into 8 equal pieces. Arrange on a serving plate, spiral side up. Serve immediately.