PB&J Roll Ups
By Chef Brenda Wattles, RDN
Ingredients
This recipe is scaled for K-12 school foodservice. For more information about peanuts in school foodservice, visit PeanutsinSchools.org.
- 7 pounds 8 oz (3 qt 1 ½ cups) crunchy or smooth peanut butter (USDA or Commercial)
- 100 8” tortillas, whole grain or whole grain-rich (at least 1.5 oz eq grain) (USDA or Commercial)
- 5 pounds (1 gal 1 qt 5 Tbsp (about 5/8 #10 can)) jelly, variety of flavors
- 28 pounds 4 oz (3 gal 2 cups) strawberries, sliced, sweetened, frozen, thawed (USDA or Commercial)
Other Fruit Options:
Amounts are for 100 servings – ½ cup servings each
- Apples (3 gal 2 cups (about 4 1/3 #10 cans)) canned, sliced, drained (USDA or Commercial)
- 17 pounds 7 oz blueberries (3 gal 2 cups) frozen, thawed (USDA or Commercial)
- 7 pounds 4 oz *Cherries (1 gal 2 qt 1 cup) red tart, dried (USDA or Commercial)
- 7 pounds 4 oz *Cranberries, dried, sweetened (USDA or Commercial)
- 10 pounds 8 oz *mixed fruit, dried (1 gal 2 qt 1 cup) (USDA or Commercial)
- Peaches, canned, diced, light syrup pack, drained (3 gal 2 cups (about 5 ¾ #10 cans)) (USDA or Commercial)
- Pears, canned, diced, light syrup pack, drained (3 gal 2 cups (about 5 1/3 #10 cans)) (USDA or Commercial)
*Note: For dry fruit, sprinkle ¼ cup (#16 scoop) over jelly to credit as ½ cup fruit. Hold at 41° F or lower.
Nutrients Per Serving
| Serving Size: | 1 Rollup cut into 4 pieces |
|---|---|
| Calories: | 472 |
| Fat: | 20 g |
| Saturated Fat: | 5 g |
| Trans Fat: | 0 g |
| Carbohydrates: | 65 g |
| Cholesterol: | 0 mg |
| Protein: | 10 g |
| Fiber: | 7 g |
| Sugar: | 31 g |
| Sodium: | 396 mg |
Directions
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.
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 Serving
| Serving Size: | 1 Rollup cut into 4 pieces |
|---|---|
| Calories: | 472 |
| Fat: | 20 g |
| Saturated Fat: | 5 g |
| Trans Fat: | 0 g |
| Carbohydrates: | 65 g |
| Cholesterol: | 0 mg |
| Protein: | 10 g |
| Fiber: | 7 g |
| Sugar: | 31 g |
| Sodium: | 396 mg |
