Banana and sunflower-butter trail wraps
A no-cook trail wrap with sunflower seed butter, banana and a little crunch.
Timing is an estimate. Camp stove output, wind, cookware and ingredient temperature affect how quickly a dish cooks. Use the visual cues and safe-temperature advice in the recipe.
This lunch is for a short, easy day when you want something filling without stopping to cook. Keeping the bananas whole until mealtime prevents bruising and stops the tortilla becoming damp.
Pack it well: use a clean knife and hands, carry out the banana peels, and take enough drinking water for the route and conditions. This wrap is not a substitute for a balanced meal on a long or strenuous hike; scale portions to the trip and your group.
Banana and sunflower-butter trail wraps
A no-cook trail wrap with sunflower seed butter, banana and a little crunch.
Ingredients
- 4 large flour tortillas (about 25 cm / 10 in)
- 120 g (4 oz / ½ US cup) sunflower seed butter
- 4 medium bananas, kept whole until lunch
- 40 g (1½ oz / ½ US cup) rolled oats
- 40 g (1½ oz / ¼ US cup) dried cranberries
- 15 ml (1 tbsp) honey, optional
How to make it
- At home, portion the seed butter, oats and cranberries into separate sealed containers. Keep tortillas flat in their packet.
- At lunchtime, spread about 30 g (1 tbsp) seed butter down the centre of each tortilla, leaving a border at the sides.
- Peel one banana and place it whole or sliced lengthwise over the seed butter. Sprinkle with oats and cranberries; add a little honey if wanted.
- Fold in the sides and roll snugly. Eat soon after assembling so the banana does not soften the wrap.
Check the seed butter label for refrigeration instructions after opening and for allergy cross-contact. If your group has a seed allergy, use a suitable alternative the group can safely eat.
