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; 1.1 g total fat; 0.2 g saturated fat; 3 mg cholesterol; 153 mg sodium. 18 mg potassium; 4.3 g carbohydrates; 0.4 g fiber; 2 g protein; 496 IU vitamin a iu; 1 mg vitamin c; 2 mcg folate; 6 mg calcium; 1 mg magnesium;