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
Preheat oven to 375°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.
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