Veg Rainbow and Cream Cheese Tortilla Clouds

Name: Veg Rainbow and Cream Cheese Tortilla Clouds with Crispy Tortilla Chips | Serves 2
Total time: 20 min
Yield: 2
Cuisine: 0
Ingredients: 100 grams Cream Cheese**; 32 grams Sweet Chilli Sauce; 6 unit(s) Plain Taco Tortillas; 1 unit(s) Carrot**; 1 unit(s) Baby Cucumber**; 125 grams Baby Plum Tomatoes

with Crispy Tortilla Chips | Serves 2

Recipe Development TeamPublished on February 09, 2023

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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

•Wheat

•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 grams

Cream Cheese**

(Contains: Milk)

32 grams

Sweet Chilli Sauce

6 unit(s)

Plain Taco Tortillas

(Contains: Wheat, Cereals containing gluten)

1 unit(s)

Carrot**

1 unit(s)

Baby Cucumber**

125 grams

Baby Plum Tomatoes

Nutritional information

Energy (kJ)2021 kJ

Energy (kcal)483 kcal

Fat16.6 g

of which saturates9.7 g

Carbohydrate70.9 g

of which sugars17.4 g

Dietary Fibre6.2 g

Protein11.4 g

Salt1.5 g

Potassium140.3 mg

Calcium15.8 mg

Iron0.8 mg

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

Utensils

•Chopping Board

•Baking Tray

•Mixing Bowl

•Knife

•Paring Knife

Cooking Instructions and Tips

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, 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!