From EatingWell: March/April 2009
This easy pizza-inspired roll-up is a kid-pleaser.
- 1 8-inch whole-wheat flour tortilla
- 2 tablespoons prepared pizza sauce
- 12 leaves baby spinach
- 3 tablespoons shredded part-skim mozzarella
- Place tortilla on a plate and spread pizza sauce over it. Top with an even layer of spinach and sprinkle cheese on top. Microwave on High until the cheese is just melted, about 45 seconds. Carefully roll the tortilla up. Let cool for 10 minutes before slicing into pieces, if desired.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the pizza roll-up for up to 1 day.
Per serving: 217 calories; 7 g fat (2 g sat, 1 g mono); 14 mg cholesterol; 26 g carbohydrates; 1 g added sugars; 10 g protein; 3 g fiber; 427 mg sodium; 18 mg potassium.
Nutrition Bonus: Calcium (17% daily value).
Carbohydrate Servings: 2
Exchanges: 1 1/2 starch, 1 vegetable, 1 medium-fat meat
More From EatingWell
Onions are the perfect accompaniment to almost any savory...
Pesto is an easy way to add flavor without tons of extra...
Having a snack attack? Stock your fridge and pantry with...
Coffee is a healthy and flavorful addition to many desserts...
Coconut is a sweet addition to many healthy breakfast recipes...
The health perks of coffee only add to it's appeal for coffee...
If you’re looking for healthier food to enjoy during the...
Lentils are a versatile, budget-friendly and healthy addition...
Pork chops are a versatile and budget-friendly option for...
Apple recipes are a favorite fall fruit, whether you enjoy...
Make sure you have a quick and easy dinner ready to go next...
If you like your food hot—spicy, that is—we've got some...
Mediterranean cuisine is delicious: it’s rich in fruits,...
This Valentine’s Day, stay in with the ones you love and make...
Ring in the Chinese New Year with these healthy Chinese...
From grilled steak to creamy chicken, our quick and healthy...
- Type of Dish
- Main dish, vegetarian
- Ease of Preparation
- Total Time
- 15 minutes or less
- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- March/April 2009