Ingredients (for 1 serving):

  • 1 banana
  • 1 whole wheat tortilla
  • 1 egg
  • Dash of vanilla extract
  • 1 tablespoon sugar or brown sugar
  • 1/2 tablespoon cinnamon
  • 1 tablespoon almond butter or other nut butter
  • Nuts for topping (I used cashew)


  • Heat a small, greased non-stick wok or pan on medium high.  Place a banana (sliced lengthwise) in the center.  The key to grilling a banana successfully is to not move it except to flip it, FYI!
  • Heat a non-stick greased pan on medium high.  In a small bowl, beat egg and vanilla.  Using a fork to spread the mix, soak as much of the egg mix into the tortilla as you can.
  • Place tortilla on greased pan and pour remaining egg mix over the top. 
  • Combine sugar and cinnamon and pour into top of tortilla.
  • Use a spatula to fold in any egg mix that might’ve crept off the tortilla (what’s currently facing up is going to be the inside of the wrap).
  • Once the bottom has browned, carefully flip the tortilla and cook for several minutes.
  • Flip again before transferring to a plate.
  • On one end, smear the almond butter.  On the other, place the grilled bananas.  Use the How to Roll a Wrap Method to tuck the first end under the grilled banana and use the almond butter as a seal.
  • Plate, top with nuts, and enjoy.
Healthy Tipping Point