By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 4
465 cal · 20 min
Peanut, Peach, and Pineapple Wrap
Recipe GLPRafcdb1999ea036
A delightful handheld wrap that combines the creamy richness of chunky peanut butter with sweet, tropical fruit. Canned peaches and pineapple are tossed with fresh bell pepper and a hint of warm cinnamon, then layered with crisp lettuce and spread on soft whole wheat tortillas. These wraps are perfect for lunch, light dinners, or meal prep—wholesome, satisfying, and naturally sweet.
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Ingredients
1 can (15 oz) sliced peaches, drained
1 can (15 oz) pineapple tidbits in juice, drained
1/2 cup red or green bell pepper, chopped
1 teaspoon ground cinnamon
4 whole wheat tortillas (8-inch)
1/2 cup chunky peanut butter
3 cups shredded lettuce
Directions
In a medium bowl, combine the drained peaches, drained pineapple, chopped bell pepper, and cinnamon. Toss gently until the fruit and pepper are evenly coated with the cinnamon.
Warm the whole wheat tortillas in a dry skillet over medium heat for about 30 seconds per side until they are pliable and warm, or wrap them in a damp paper towel and microwave for 20–30 seconds.
Lay one tortilla flat on a clean work surface. Spread 2 tablespoons of chunky peanut butter on one side of the tortilla, leaving a 1-inch border on all edges.
Spoon one-quarter of the peach-pineapple mixture onto the peanut butter, distributing it in a line down the center. Top with one-quarter of the shredded lettuce.
Fold the left and right sides of the tortilla about 2 inches over the filling, then fold the bottom edge up and over the filling. Roll the tortilla tightly from the bottom toward the top to fully enclose the filling, pressing gently to secure it.
Repeat steps 3–5 with the remaining three tortillas, peanut butter, fruit mixture, and lettuce. Serve immediately or wrap individually in foil or parchment paper for later.
Comments
Every ingredient is stocked reliably at Charlotte chains—peanut butter and whole wheat tortillas are pantry staples, and peaches and pineapple are available year-round in most seasons, with fresh peaches hitting local supply in summer around June through August. The real cost driver is whether you buy fresh or frozen fruit; a fresh-fruit version runs about $2.50 to $3.00 per serving, while frozen cuts that in half, making this budget-friendly either way. The twenty-minute claim is honest for assembly, though it assumes fruit is already prepped, which adds five minutes if you're starting with whole peaches. This is a same-night dish that doesn't reheat well—the tortilla softens and the fruit weeps—so it's a weeknight lunch or light dinner, not a family casserole, and it's fussy enough that it works better for adults or older kids who will eat it fresh.
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