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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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This is another of my son's lunch recipes! From Williams - Sonoma kids cookbook Ingredients:
2 large flour tortillas |
6 tablespoons cream cheese |
1/2 cucumber, sliced |
1 tomato, sliced |
1 cup alfalfa sprout |
salt and pepper |
Directions:
1. Lay the tortilla on a work surface and spread cream cheese over each tortilla.
2. Arrange cucumbers and press gently into the cream cheese.
3. Next arrange the tomato.
4. Then alfalfa sprouts.
5. Sprinkle with salt and pepper.
6. Working with one tortilla at a time, fold about 2 inches of the right edge onto itself.
7. Press gently.
8. Fold over the same amount on the opposite edge.
9. You should have 2 straight sides and 2 rounded sides.
10. Bring the rounded side closest to you and roll up the layered tortilla and veges, holding the folded edges down with your fingers as you roll.
11. Place the wraps, seam side down and cut on the diagonal.
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