Last week the kids’ back to school packets came in the mail. Is summer really almost over?! As much as I love food and cooking, one thing I have come to dread with the school year is packing lunches. I have no creativity when it comes to making fun lunches for the kids. I know there are tons of ideas floating around on pinterest, but it’s overwhelming to look at all of that cute stuff and feel like there’s no time and/or energy to make any of it. “Banana sushi” is one fun lunch that I can handle though. Here’s one of our favorite spins on banana sushi and it’s totally easy and do-able even on rushed weekday mornings.

Ever since trying this raspberry chia jam from A House in the Hills, I’ve been trying all sorts of variations of chia jams. They are gorgeous and tasty. I used strawberry chia jam this time, but almost any fruit chia jam (or store-bought jam) will work wonderfully. Be sure to make the jam ahead of time and then everything can be assembled quickly in the morning. Here’s to easy and fun kids lunches!

Banana Sushi with Strawberry Chia Jam and Almond Butter

Ingredients

For the strawberry chia jam:

1 cup fresh or frozen strawberries, halved
1 tablespoon honey
1 teaspoon lemon juice
2 tablespoons white chia seeds

For the banana sushi:

1 whole wheat or whole grain tortilla
1 banana
1 tablespoon almond butter (or sunbutter to make nut-free)
1 tablespoon strawberry chia jam

Instructions

For the strawberry chia jam:

In a small saucepan, combine the strawberries, honey, and lemon juice. Soften the strawberries on medium-low heat, mashing the berries with a wooden spoon or whisk.
Stir in the chia seeds and transfer to a small jar. Refrigerate for at least 1 hour to allow the jam to set.

For the banana sushi:

Spread a thin layer of almond butter on the tortilla and then spread a layer of strawberry chia-jam on top.
Lay the banana across the bottom third of the tortilla and roll up tightly. Cut into one-inch pieces and serve.