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Veggie Wrap

Thayer Allyson Gowdy


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 abou1 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 paperlined airtight container. Store in the refrigerator until ready to go, up to 1 day.