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Bunny Burrito Bites |
Janet Matthews (Florahome, FL)
Prep Time: 10 minutes Chill Time: 30 minutes
 Ingredients:
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)
Directions: Spread 1-1/2 tablespoons peanut butter or reduced-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 three 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.
Yields: 4 servings
Serving size: 1 tortilla roll-up, cut up; approximately 4 half-inch slices
Nutrition analysis: One serving provides approximately: 351 calories, 15 g protein, 37 g carbohydrates, 7 g fiber, 19 g fat (4 g saturated fat), 1 mg cholesterol, 76 µg folate, 2 mg iron, 686 mg sodium
Fun Facts
- Carrots and spinach are rich in beta carotene, an antioxidant. It can also be converted to vitamin A in the body, which helps to improve eyesight.
- It is recommended you eat six ounces of grain foods daily.
- The wheat life cycle begins with the planting of the seed, the mature plant is then harvested, the grain is milled into flour and the flour is made into wheat foods such as bread, cereal, pasta and tortillas.
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