This straightforward chili verde recipe yields a “brown sauce” that tastes a lot like the one I’ve eaten on chimichangas in Mexican restaurants. One of my favorite things. I began preparing it frequently after I discovered I could do so at home. Serve either as a soup or over chimichangas. Sour cream and cheese grated on top.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 1 |
| Yield: | 1 bento box |
Ingredients
- 1 (8 inch) flour tortilla
- peanut butter
- 1 tablespoon grape jelly, or to taste
- 1 banana, sliced
- 1 ½ tablespoons chocolate syrup, or to taste
Instructions
- Spread peanut butter over half of the tortilla; cover the other half with jelly. Roll up the tortilla, starting on the jelly side, and seal. Slice into sushi roll-sized pieces. Serve in a bento box, with banana and chocolate syrup (‘ginger’ and ‘soy sauce’) placed in separate compartments.
- You can use any flavor jelly you prefer.
- Both white and whole wheat tortillas would work in this recipe.
- Light or sugar-free chocolate syrup may be substituted for the conventional type.
Reviews
This is fantastic! But i like to add thin sliced strawberries in the tortilla and instead of chocolate syrup I use honey
This was a cute idea and it tastes good too! My daughter loves the Japanese culture and I even had to take her to the Japanese market in our area to get an authentic bento box. This was quick and easy to make!