Tuesday, March 2, 2010

Tortilla Rolls - Kid Friendly Recipe

With my busy schedule, I am always looking for lunch recipes for Ezra. He is a pretty good eater and eats what I cook for dinner.  At lunch time, I don't have time to make him a healthy lunch with a newborn so I like to make it in advance for the week. This meal reheats well and taste great!  Hubby liked them too.  He ate quite a few of them yesterday.

1 cup shredded, cubed or pureed chicken or turkey
1/2 cup of shredded Cheddar cheese
1 cup pumpkin puree
4 oz cream cheese
1/4 teaspoon garlic powder
1/4 teaspoon salt
6 large whole wheat tortillas

1. Preheat oven to 350 degrees. Line baking sheet with aluminum foil or parchment paper.
2. In  a large bowl, stir chicken or turkey, cheese, puree, cream cheese, garlic, and salt.
3. Cut the tortillas inn half. Place one half on the work surface with the straight edge facing you. Spread about two tablespoons of the filling along that edge from one side to the other. Starting at the edge, roll the tortillas, completely enclosing the filling. Place seam-side down on the baking sheet. Stuff and roll the rest of the tortillas the same way.
4. Bake until the tortillas begin to brown, 4 to 5 minutes. Let cool slightly before serving.

Note: The recipe calls for 1/2 cup of carrot and 1/2 cup squash puree. I had pumpkin puree at home so I used it instead and they were fantastic. You could also use reduced fat cream cheese and shredded cheese.

Ezra loved these!

(adapted from Deceptively Delicious)

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