University of Illinois Extension
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Banana Chocolate Enchiladas
Total : 15 min


  • 1 firm medium banana
  • 2 teaspoons lemon juice
  • 2 flour tortillas (7-8 inches in diameter)
  • 1 tablespoon sugar
  • 1 tablespoon Splenda
  • 1 teaspoon cinnamon
  • 2 tablespoons lite chocolate syrup
  • nonstick cooking spray


  1. Heat oven to 450°F. Spray cookie sheet with nonstick spray.
  2. Combine sugar, Splenda, and cinnamon.
  3. Peel banana and cut lengthwise in half. Sprinkle with lemon juice. Place 1 banana half on each tortilla.
  4. Sprinkle banana with cinnamon mixture, reserving some to sprinkle on top.
  5. Roll each tortilla around banana half. Place seam side down on cookie sheet. Spray with nonstick cooking spray and sprinkle with remaining cinnamon mixture.
  6. Bake about 7 minutes until starting to brown. Remove and place on serving plate. Drizzle with chocolate syrup.
Exchange: 3 fruit, 1 fat
Carbohydrate Units: 3
Nutrition Facts
Servings per Recipe:
1 tortilla, makes 2 servings
 Amount Per Serving
 Calories 240      Calories from Fat 35
% Daily Value 
6% Total Fat 4g
0% Cholesterol   0mg
13% Sodium   310mg
17% Total Carbohydrate   50g
16%   Dietary Fiber   4g
0%   Sugars   0g
10% Protein   5g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: