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Melt 5g of unsalted butter in a large frying pan over medium heat. Add a mini tortilla wrap and heat for 1 min. Flip the wrap, sprinkle over ¼ teaspoon ground cinnamon and cook for a further 1 min. Transfer to a plate. Repeat with 3 more wraps.
Use the back of a spoon to spread the cinnamon side of each wrap with ½ tablespoon almond or peanut butter. Peel and thinly slice 1 banana and divide this along with 150g bluberries, 125g raspberries and 15g flaked almonds between the wraps, then garnish with 10g grated dark chocolate and 5g fresh mint leaves. Fold in half or wrap up to serve.
