Kids' Veg Rainbow and Cream Cheese Tortilla Clouds
with Crispy Tortilla Chips | Serves 2
- Milk
- Cereals containing gluten
- May contain traces of allergens
- Celery
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.
Ingredients
100
Cream Cheese
(Contains: Milk)
32
Sweet Chilli Sauce
6
Plain Taco Tortillas
(Contains: Cereals containing gluten)
1
Carrot
½
Cucumber
(May contain traces of: Celery)
125
Baby Plum Tomatoes
Utensils
Instructions
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.
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.
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!
