Banana Chocolate Wrap With Easy Raspberry Sauce - Toasted

“Decadent enough for dessert, but surprisingly low in calories and easy to make with a raspberry jam sauce! This wrap is warm and gooey and features reduced-fat cream cheese (Neufchatel). Totally customizable based on your tastes - sometimes I make this with banana, Nutella and peanut butter, or you can use a different flavor of jam. This recipe makes one wrap - make one per person if using as a dessert or side, or (my preference) eat two for a full breakfast or lunch. If you use thin tortillas, these are reminiscent of filled crepes.”
1 wrap

Ingredients Nutrition

  • 1 flour tortilla, 6 to 8 inches (I use whole wheat)
  • 1 12 teaspoons chocolate hazelnut spread (Nutella, may substitute with chocolate chips)
  • 12 ounce reduced-fat cream cheese (Neufchatel)
  • 14 banana, medium size
  • 1 tablespoon raspberry jam, seedless
  • 14 tablespoon butter or 14 tablespoon margarine


  1. Leaving about 1 1/2 inches uncovered around the edges, spread cream cheese thickly in the center of the tortilla. Top with Nutella and banana slices.
  2. Roll tortilla burrito-style, folding in the sides and then rolling up.
  3. Melt butter or margarine in a small frying pan over medium-high heat. Place wrap in pan, seam side down, and reduce heat to low.
  4. Check wrap often to make sure it doesn't burn. When it is golden brown on each side, turn it. I brown mine on four sides.
  5. When wrap is done, remove from heat and cover the pan while you prepare the sauce - this will help the cream cheese continue to melt.
  6. Heat jam in a small, microwave-safe bowl in the microwave on half power for 30-45 seconds or until hot and melted. Be careful not to burn yourself when handling it!
  7. To serve, place wrap on a plate and pour sauce over it. You can garnish with a dollop of whipped cream and/or fresh raspberries to make it extra special.
  8. Enjoy!

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