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  • Prep-time: / Ready In:
  • Makes 4 wraps

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.

Blueberry and Banana Wraps


  • 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


  1. In a bowl stir together blueberries, celery, walnuts, and mint.
  2. 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 (4)

(5 from 4 votes)
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Maxine Gropper1 month ago
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Yummy recipe. Easy as 1, 2, 3.

R W2 months ago
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Fantastic breakfast!
I quartered the recipe for one and doubled the mint.
Putting this in the in favorite category.

Julia Young4 months ago
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Can these be made in advance? If so, how long do you think they can be stored in a refrigerator?

Raven5 months ago
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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.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project 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 for more.

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