Skip to main content

Kids' Veg Rainbow and Cream Cheese Tortilla Clouds

Kids' Veg Rainbow and Cream Cheese Tortilla Clouds

Kids' Veg Rainbow and Cream Cheese Tortilla Clouds

with Crispy Tortilla Chips | Serves 2

Get 50% off 1st box + free dessert for life!

Bring some colour to kids' mealtimes! Arrange sticks of carrots, cucumber and baby plum tomatoes into the rainbow which sits above the clouds – made from both cream cheese stuffed tortillas and crispy homemade tortilla triangles. This is a meal that's as fun to make as it is to eat, encouraging kids to get in the kitchen with their parents.

Allergens:

Milk

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

100

Cream Cheese**

32

Sweet Chilli Sauce

6

Plain Taco Tortillas

1

Carrot**

½

Cucumber**

125

Baby Plum Tomatoes

Nutritional information

Energy (kcal)487 kcal

Energy (kJ)2036 kJ

Fat19.7 g

of which saturates9 g

Carbohydrate64.8 g

of which sugars16.3 g

Protein11.5 g

Salt1.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Medium Bowl

•Chopping Board

•Knife

Instructions

Make the Clouds

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) In a medium bowl, mix together the cream cheese and sweet chilli sauce. Spread the cream cheese mixture evenly over 4 of the tortillas. Tightly wrap each tortilla into long cylinders, then cut each into 5 equal pieces.

c) Cut the remaining 2 tortillas into 8 triangles (use scissors if easier). Place the triangles on a large baking tray in a single layer. TIP: Use two baking trays if necessary.

d) Bake on the top shelf of your oven until lightly golden brown and crisp, 8-10 mins, then set aside. TIP: Keep an eye on them to make sure they colour evenly.

Prep the Rainbow Veg

2

a) Meanwhile, peel and trim the carrot, then halve lengthways. Chop into roughly 1cm wide, 5cm long batons.

b) Trim the cucumber (see ingredients for amount), then halve lengthways. Chop into roughly 1cm wide, 5cm long batons.

c) Quarter the baby plum tomatoes.

Look, it's a Rainbow!

3

a) Arrange your tortilla rolls into the shape of clouds on your plates, then place the baked tortilla triangles below, to create more clouds.

b) Shape the veg into a rainbow above the clouds.

Enjoy!

Meal right image

Explore Similar Recipes

Cucumber Recipes

Meal left image

Meal right image

Explore Our Meal Kits

Meal Boxes for 1 Person

Vegetarian Meal Delivery

Calorie Smart Meal Delivery

Family Food Boxes

Meal left image

More delicious recipes with similar ingredients

Herby Beef Burgers

with Potato Wedges and Tomato Salad

Indian Chickpea Koftas

with Sweet Potato Fries and Salad

Prawn Red Thai Curry

with Courgette, Carrot and Rice

Bacon Rigatoni

with Aubergine, Tomato & Feta

Sweet Chilli Beef

with Noodles, Veggies & Sesame Seeds

Indian-Style Chickpea & Pistachio Burger

with Turmeric Wedges and Rocket

Veggie Tikka Masala

with Carrot and Courgettes

Sweet Potato and Bacon Orzo

Cheesy Chorizo Enchiladas

with Black Beans and Citrus Salad

Freddy’s Roasted Duck

with Spiced Lentils and Caramelised Apples

Herb and Mustard Chicken with Crushed New Potatoes

and Garlicky Slaw

Asian Chicken Skewers

with Egg Noodles and Carrot Ribbons

Veggie Shepherd's Pie

with Chickpeas, Mushrooms and Cheesy Top

Oven-Baked Cheesy Tomato Risotto

with Crunchy Cucumber Salad

Honey Mustard Gammon Steaks

with Parsley Sauce

Pan-Fried Chicken

with Spiced Creamy Lentils

Chicken Salad with Asian Slaw

Radishes and Curried Croutons

Pan Fried Tilapia with Panzanella

Roasted Chicken with Pancetta and Herbed Lentils

Lebanese Lamb Wraps

with Minted Tzatziki and Toasted Almonds

Highest-rated dinner recipes

Surf and Turf: Fillet Steak and King Prawns

with Asparagus, Wedges and Lemon Garlic Butter

King Prawn Risotto

With Tender Asparagus Spears and Dukkah Spice

Seared Duck Breast in Balsamic Gastrique Sauce

with Rosemary Roast Potatoes and Garlic Cavolo Nero

Prawn and Serrano Linguine

Coconut Dal with Roasted Butternut Squash,

Onion Textures and Warm Flatbreads

Tempting Tiger Prawn Risotto

With Tender Asparagus Spears and Dukkah Spice

Pan-Fried Venison Steaks

with Rosemary Potatoes and Creamy Mustard Sauce

Penne Beef Ragu Alforno

with Cucumber and Tomato Salad

BBQ Pulled Chicken Loaded Cheesy Fries

with Fresh Avocado, Coriander and Chilli Salsa

Roasted Duck Breast and Redcurrant Jus

with Rosemary Roasties, Tenderstem® Broccoli, Cavolo Nero and Carrots

Creamy Fish Curry

with Sweet Potato and Cheat's Chapatis

Truffled Chicken, Bacon and Mushroom Pie

with Honey Butter Glazed Chantenay Carrots

Ultimate Creamy Coronation Chicken

with Garlic Butter Rice and Green Beans

Venison Steak and Creamy Mustard Sauce

with Rosemary Potatoes, Tenderstem® Broccoli and Roasted Pear Salad

Chilli ‘n’ Cheese Topped Smoky Sausage

with Bacon Jam, Fries & Slaw

Presto Bacon Pesto Pasta

with Peas, Tenderstem® and Italian Style Cheese

Rosemary Scented Lamb Loin

with Blue Cheese, Leek and Potato Gratin

Creamy Linguine

with Prawns and Serrano Ham

Cajun Spiced Bass

with Sweet Potato & Cavolo Mash with a Chive Dressing

Teriyaki Chicken

with Coconut Rice and Toasted Cashews

This week's must-try HelloFresh recipes

Greek Style Chicken and Halloumi BBQ Skewers

with Flatbreads, Parsley Yoghurt and Baby Gem Salad

Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw

with Sambal Rice and Cucumber Salad

Char Siu Udon and Sweet Chilli Veggie Gyozas

with Soy-Sesame Broccoli, Mushrooms and Peanut-Coriander Gremolata

Make your own Curry Paste: Butternut Butter Masala

with Peas, Cashew Nuts and Rice

Seared Monkfish Medallions on Lemon Risotto

with Homemade Bacon Jam and Rocket Salad

Homemade Lamb Keema Pau

with Mango Chutney, Pickled Onion and Salad

Quick Goulash Inspired Beef

with Bulgur Wheat, Bell Pepper and Soured Cream

Jerk Style Spatchcock Chicken and Pineapple Chutney

with Coconut Rice & Beans, Slaw and Tenderstem®

Mozzarella and Roasted Butternut Squash Salad

with Rocket, Pesto Dressing and Croutons

Crispy Onion Topped BBQ Hot Dogs and Chips

with Burger Sauce Slaw and Rocket

Homemade Jamaican Style Curried Beef Patties

with Roasted Pepper and Pickled Onion Salad

Thai Style Chicken Spaghetti

with Pepper, Spinach and Peanuts

Biang Biang Inspired Hand-Cut Noodles in Hoisin Sauce

with Stir-Fried Veg and Crushed Peanuts

Caribbean Style Spiced Salmon

with Kiwi Salsa, Chips and Zesty Slaw

Easy Peasy Chorizo Linguine

with Peas and Balsamic Glaze

Chinese Style BBQ Pork Steak

with Sesame Chips, Asparagus and Garlicky Tenderstem® Broccoli

Middle Eastern Style Lamb and Couscous

with Roasted Cumin Carrots and Yoghurt

Chipotle Chicken Fajita Traybake

with Soured Cream and Baby Leaf Salad

Thai Style Coconut Fried Chicken and Green Curry Mayo

with Sweet Chilli Bacon Smashed Potatoes, Mango and Coriander Salad

21 Day Aged Rump Steak and Crispy Parmesan Gnocchi

with Spiced Chorizo Salsa and Tenderstem®