Yummy Burrito Bites
Recipe courtesy of the Wheat Foods Council and Chef Gale Gand.
4 (9-inch) whole wheat tortillas
6 tablespoons smooth peanut butter or reduced-fat cream cheese
1 cup fresh spinach or torn romaine leaves
1 large stalk celery, cut into thin 3 to 4-inch sticks (12 sticks total)
1/2 cup carrots, shredded or matchstick
1/2 cup fat-free plain yogurt or low-fat ranch dressing (optional)
- Spread 1 1/2 tablespoon peanut butter or reduced to fat cream cheese on each tortilla, leaving 1-inch of clean space at the top edge of each tortilla. Layer spinach leaves on top of peanut butter. Place 3 celery sticks across the middle on top of the spinach; sprinkle with shredded carrot.
- Keeping the clean edge at the top, roll tortillas up tightly from the bottom, folding in the sides after the first roll. Wrap each burrito tightly in plastic wrap and refrigerate for at least 30 minutes Remove plastic wrap. Cut each roll into 1/2-inch slices, inserting a toothpick into the burrito before each cut is made.
- Serve with yogurt or ranch dressing for dipping.
Makes 4 servings.
Recipe courtesy of "Food for Thought: From Parents to Children" - a cookbook created from the collaboration of the Wheat Foods Council, Chef Gale Gand and parents around the country. By purchasing the book for $3.50, you can support Spoons Across America, a not-for-profit organization dedicated to educating children, teachers and families about the benefits of healthy eating. The 35 nutritious and flavorful wheat-based recipes found within the book are fun to make and will help teach children about nutritious food choices.
Cookbooks are available at www.wheatfoods.org. If you have any questions, contact email@example.com.
Nutritional Information Per Serving (1/4 of recipe; 1 tortilla roll-up, unsliced): Calories: 351; Total Fat: 19g; Saturated Fat: 4g; Cholesterol: 1mg; Total Carbs: 37g; Fiber: 7g; Protein: 15g; Sodium: 686mg.
Recipe and photograph courtesy of Wheat Foods Council.