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.

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F.

  • 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.

  • 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 Facts

36 calories; protein 2g 4% DV; carbohydrates 4.3g 1% DV; dietary fiber 0.4g 2% DV; sugars 0.4g; fat 1.1g 2% DV; saturated fat 0.2g 1% DV; cholesterol 3mg 1% DV; vitamin a iu 495.7IU 10% DV; vitamin c 0.9mg 1% DV; folate 1.6mcg; calcium 5.9mg 1% DV; iron 0.3mg 2% DV; magnesium 0.9mg; potassium 18.3mg 1% DV; sodium 153mg 6% DV; thiaminmg.