Rainbow Burrito

About This Recipe

Chef(s): Haley Smith, Riley Clement, Kat Salgado, Meredith Wright, Kylie McGaskey
Location: Wylie ISD - Wylie High School

Rainbow Burrito

Nutrition Information

  • Calories - 140
  • Fat – 2 grams
  • Sat. Fat – 1 grams
  • Fiber – 4 grams
  • Sugar - 3 grams

Ingredients

  • 1 whole wheat tortilla, 6 inch
  • 1 Tbsp. fat-free cream cheese
  • 3 baby carrots
  • 1 small red bell pepper
  • ¼ cup baby spinach

Directions

  1. Place tortilla on a plate and spread cream cheese all over the top
  2. On a cutting board, slice off the top of the bell pepper with a butter knife, scoop the seeds out with a spoon
  3. Slice bell pepper into strips until you have 1/4 cup (save any leftovers in a plastic bag in the fridge!)
  4. Place bell pepper strips on top of tortilla
  5. Place spinach leaves on top of bell pepper
  6. Place baby carrots in a line down the center of the tortilla, on top of spinach
  7. Roll tortilla like a burrito, keeping the carrots in the middle, and enjoy!

Serves 1