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Veggie Wrap

Thayer Allyson Gowdy

Ingredients

1 tablespoon shredded carrot
1 tablespoon shredded zucchini
2 tablespoons fresh goat cheese, at room temperature (If your toddler doesn't like goat cheese, you can swap it for cream cheese)
1 whole-wheat flour tortilla, about 8 inches (20 cm) diameter

Blot the shredded vegetables dry with a paper towel.

Spread the goat cheese evenly over the tortilla, all the way to the edges. Sprinkle the vegetables on top of the cheese, leaving about 1 inch (2.5 cm) uncovered on one side. Starting on the vegetable-covered side, roll up the tortilla into a tight cylinder (the exposed goat cheese will act as a glue to hold the cylinder together).

Trim the ends, and then slice the cylinder crosswise into pinwheels.

Pack & Store It 

Roll the sliced cylinder in plastic wrap or aluminum foil, folding the ends over to keep it secure. Or, arrange pinwheels, one cut side down, in a parchment paper–lined airtight container. Store in the refrigerator until ready to go, up to 1 day.

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