Peanut Butter Rollies

[Guest guest]

Peanut Butter Rollies

 

1/2 cup smooth peanut butter

4 tbsps. maple syrup

2 tbsps. each dried figs, dried apricots, dried cranberries, chopped finely in

food processor

1/4 cup shredded sweetened coconut

1/8 tsp ground cinnamon

3 10-inch soft whole-wheat tortillas

3 tbsps. finely chopped toasted pecan pieces

 

Mix peanut butter, maple syrup, dried fruit, coconut and cinnamon in a bowl.

Spread 1/3 cup of peanut mixture evenly over one tortilla shell. Sprinkle 1

tbsp. of pecans on tortilla. Start at one end of the tortilla and roll it like a

jellyroll. Repeat with the two other tortillas. They can be wrapped in plastic

wrap and refrigerated at this point.

Serve the rolls as individual sandwiches or sliced into 1-inch bite-size pieces.

Makes 3 rollies.