|Warm up your skillet||Shouldn't need any oil. Leave it dry. Keep the temperature low|
|Two tortillas||Or one, or three. Corn ones can be good with egg and cheese, or just cheese, but (wheat) flour ones are best for PB & J. Use whole wheat for extra nutrition.|
|Slather with peanut butter||One big dollop on each tortilla|
|Sneak in some flax seed||One big pinch per tortilla. The peanut butter masks the texture and flavor. Sneak in other nutrition if you can, such as chia seed.|
|Just a bit of jam||You really don't need much to get a lot of fruit flavor. Low- or no-sugar added ones also taste more like fruit|
|Roll up||Don't bother tucking in the ends, as you would with a burrito, unless you're feeling fancy|
|About three minutes per side over low heat in skillet||Too high and it will burn. You just want to melt the peanut butter enough to glue it all together from the inside, while toasting the outside.|
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