Refresh your breakfast routine with these simple, tasty wraps, which feature a mouthwatering mashup of fruit and veggies and come together in just 15 minutes. You can serve these chilled, at room temperature, or lightly warmed in a skillet.

For more fresh ways to cook and bake with blueberries, check out our roundup of 17 Juicy Vegan Blueberry Recipes.


  • 1 cup fresh blueberries
  • ½ cup chopped celery
  • ¼ cup crushed walnuts or peanuts
  • 4 or 5 fresh mint leaves, finely chopped
  • 4 8-inch whole wheat tortillas
  • 2 cups fresh baby spinach
  • 4 ripe bananas, peeled


  • In a bowl stir together blueberries, celery, walnuts, and mint.
  • For each wrap, in a skillet heat a tortilla over medium 30 seconds per side. Transfer warm tortilla to a cutting board. Arrange ½ cup spinach on tortilla. Top with a banana; mash banana with a fork. Top with one-fourth of the blueberry mixture. Roll up tortilla, folding in sides. Place wrap, folded sides down, on a platter. Repeat to make four wraps.

Comments (15)

(5 from 10 votes)

Recipe Rating

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This was such a nice change from my regular breakfast routine. The elements are so simple, I don't know why I never thought of doing this before. Thank you for this fabulous recipe!

Cynthia Mininni

This was very tasty and the mint made it quite refreshing, and exactly what I needed to get out the breakfast rut! I quartered the recipe too just so I could have 1 wrap and it was easy with no waste. I Also don’t eat celery so I subbed with small thin slices and diced of cucumber and it worked it great! Thanks for the recipe, this one’s definitely in my rotation now :)


I love the cucumber swap! Thank you. I’ll have to try this.


I don’t like the the recipe I was asking for bananas recipes Thanks


Sounds good, can this be added to the App?


Very good and easy to make. I've also made it using ripe avocado in place of the banana.


This is not true I used a ripe avocado instead of the banana in the recipe and it tasted like my husbands ashes please stop lying to people


Debbie, you’ve eaten your husband’s ashes!?


I think the idea is there but lacks spices. Meh. Won’t make again.


Add them spices play around with it.


I make these all the time. Very good

Maxine Gropper

Yummy recipe. Easy as 1, 2, 3.


Fantastic breakfast! I quartered the recipe for one and doubled the mint. Putting this in the in favorite category.

Julia Young

Can these be made in advance? If so, how long do you think they can be stored in a refrigerator?


I'm pleasantly surprised and happy to say I have a new addition to my breakfast selection. I did use a ripe banana, a little soft, and that sweetness helped with the blueberries. I used sweet mint which add a complimentary surprise to the taste buds. The celery was nice for that crunch factor and it blended in with the other flavors. Thank you for sharing this new recipe.

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.
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