In a bowl, combine 1/2 cup peanut butter with 1/3 cup vanilla soy yogurt, stirring until smooth. My favorite peanut butter brand right now is Peanut Butter & Co, since it is certified vegan. For the soy yogurt, I used Silk.
Slice 2 ripe bananas, and drizzle the slices with 1 tablespoon orange juice, tossing to coat. Arrange 4 (8-inch) tortillas on a work surface - I used the fat-free tortillas from Whole Foods' 365 brand. Spread 3 heaping tablespoons of the peanut butter mixture over each tortilla, leaving about a 1/2-inch border. Arrange 1/3 cup of the banana slices in a single layer over the peanut butter on each tortilla.
In a small bowl, combine 2 tablespoons wheat germ and 1/4 tsp. ground cinnamon; sprinkle evenly over the tortillas. Although the original recipe called for honey-crunch wheat germ (which is obviously not vegan), I found that regular wheat germ worked just fine.
Roll the tortillas up, and slice each into 6 pieces. 4 pieces makes a serving of 250 calories. Here's a photo of one tortilla just before rolling:
peanut butter $4.99
vanilla soy yogurt $1.09
fat free tortillas $1.69