PB&J Roll Ups


This recipe is scaled for K-12 school food service. For more information about peanuts in school food service, visit PeanutsinSchools.org. Recipe created by Chef Brenda Wattles, RDN.
  1. Build Rollups: Place tortillas on sanitized preparation table. Place #30 scoop (2 Tbsp) peanut butter in the center of each tortilla. Spread peanut butter to cover one side of each tortilla. Top with #60 scoop (3-1/4 tsp) jelly. Spread jelly over the top of the peanut butter. Spread ½ cup (#8 scoop) fruit over the jelly. Fold each side in about 1-inch to prevent the fruit from falling out during rolling. Roll each tortilla up into a rollup. *Note: For dry fruit, sprinkle ¼ cup (#16 scoop) over jelly to credit as ½ cup fruit. Hold at 41° F or lower.  
  2. Cut and Serve Rollups: Cut each rollup into 4 pieces (about 1 ½” pieces). Serve. Serve and hold at 41° F or lower.  
Note: During recipe standardization process, #30 scoop weight averaged 1.2 oz per serving. 
Nutrients Per One Serving (K-12) (Based on rollup with strawberries as the fruit):
Calories 472 kcal Total Fat 20 g Total Dietary Fiber 7 g Vitamin C 49 mg
Saturated Fat 5 g Trans Fat 0 g Protein 10 g Iron 1 mg
Sodium 396 mg Cholesterol 0 mg Vitamin A 0 IU      
Sugars 31 g Carbohydrate 65 g Calcium 18 mg      
Components Per One Serving (K-12):
Meat/Meat ALT Grain Vegetable(s) Fruit Milk
1 oz. eq.  1.5 oz. eq. 0 cups(s) 1/2 cup(s) 0 cup(s)

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