As some of you may know one of us sisters does food demonstrations at a local community centre and this is one of the recipes we made awhile back that the participants loved. We got this recipe from a newsletter by the Dietitians of Canada. Each serving has 35 g of protein. We used a bit of mayonnaise (shhh…) for when we made it just because we don’t like a dry tortilla. It you do use it, try to get the fat-free kind and use it sparingly.
This recipe is quick to put together and we can assure you and your kids will enjoy it. We are not even fans of spinach, but in this recipe we loved it.
Prep time: 8 minutes
8 small whole-wheat flour tortillas
6 oz (175 g) Brie cheese, thinly sliced (we used mozzarella cheese)
2 cups (500 mL) shredded cooked chicken (can substitute mashed chickpeas if preferred)
1 cup (250 mL) shredded baby spinach
1 sweet pepper, sliced into thin strips
1 apple, thinly sliced
Olive oil for cooking
1) (Shh..Spread fat-free mayo sparingly on each tortilla). If you can skip it, then great.
2) Divide the cheese into eight portions. Place on portion of cheese on half of each tortilla. Top with chicken, spinach, pepper, apple and another cheese portion.
2) Fold uncovered half of tortilla over filling and press gently to seal.
3) Place a skillet over medium heat and add a little olive oil. Place one tortilla at a time in the pan and cook for 2 minutes until browned. Flip and cook the other side for 2 additional minutes.