Mini Corned Beef & Cabbage Shamrock Tostadas

Mini Corned Beef & Cabbage Shamrock Tostadas

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From the EatingWell Kitchen

Deli-counter corned beef and sauerkraut top a shamrock-shaped spinach wrap in this festive corned beef and cabbage-inspired appetizer for the perfect St. Patrick's Day food.

Ingredients 10 servings

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Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
  • 4 8- to 9-inch spinach wraps
  • 1½ teaspoons Dijon mustard
  • 20 thin strips deli corned beef (about 2 ounces)
  • ⅓ cup sauerkraut
  • ¼ cup shredded carrots
  • Chopped parsley for garnish, if desired


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  1. Preheat oven to 375°F.
  2. Using a 3-inch shamrock cookie cutter, cut 5 shamrocks from each tortilla. Coat both sides with cooking spray. Place the shamrocks on a wire baking rack on top of a baking sheet. Bake until lightly browned and crisp, 10 to 15 minutes. Let cool completely.
  3. When cool, brush the shamrocks with mustard. Top with corned beef, sauerkraut, carrots and parsley, if desired.
  • Make Ahead Tip: Store baked shamrocks for up to 1 day in an airtight container. Top just before serving.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
  • Equipment: 3-inch shamrock-shaped cookie cutter

Nutrition information

  • Serving size: 2 shamrocks
  • Per serving: 36 calories; 1 g fat(0 g sat); 0 g fiber; 4 g carbohydrates; 2 g protein; 2 mcg folate; 3 mg cholesterol; 0 g sugars; 0 g added sugars; 496 IU vitamin A; 1 mg vitamin C; 6 mg calcium; 0 mg iron; 153 mg sodium; 18 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ medium-fat protein

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