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Taco Wrap

What You'll Need
20 Small flour tortillas
8 Ounces mild yellow cheddar cheese
8 Ounces Monterey jack cheese
3 Large firm tomatoes
1 Large green pepper
1 Bag fresh spinach leaves, triple washed
1 Can (15 oz) kidney beans
1 Cup low fat cream cheese
4 Tablespoons Magic Herb Mix (See April's recipe)
8 Ounces mild tomato salsa (See May's recipe)

Kitchen Tools You'll Need
1 Metal grater
1 Small paring knife
Measuring cups and spoons
1 Wooden spoon
2 Sets of tongs
1 Can opener
7 Large plates
Paper towels
1 Medium strainer or sieve
1 Large bowl
1 Small bowl

What to Do
1. Grate cheese into a large bowl. Mix together gently.
2. Rinse and chop tomatoes and green pepper. Gently pat dry with paper towel. Set aside.
3. Throw out any wilted or discolored spinach leaves.
4. Rinse and drain kidney beans under cold running water.
5. In a bowl, blend cream cheese with Magic Herb Mix until smooth.
6. Make an assembly line: tortillas > cream cheese > grated cheese > spinach > beans > tomatoes > peppers > tomato salsa.
7. Let each person make their taco as desired.

Nutritional Information

Serving size : 1 taco
Calories: 236 calories
Carbohydrates: 27 grams
Protein: 14 grams
Total Fat: 8 grams