PB&J Roll Ups
By Chef Brenda Wattles, RDN
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 – 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)
This recipe is scaled for K-12 school food service. For more information about peanuts in school food service, visit PeanutsinSchools.org.
- 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.
- Cut and Serve Rollups: Cut each rollup into 4 pieces (about 1 ½” pieces). Serve. Serve and hold at 41° F or lower.
During recipe standardization process, #30 scoop weight averaged 1.2 oz per serving.
Nutrients 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|
|Components Per One Serving (K-12):|
|Meat/Meat ALT||1||oz. eq.||Fruit||1/2||cups(s)|