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Recipe 2 - Rainbow Veggie Rollups
Rini
Rainbow Veggie Rollups made with Fresh Veggies, Peanut Butter and Soft tofu
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from
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course
Snack
Cuisine
Asian
Servings
3
Rollups
Calories
280
kcal
Ingredients
1x
2x
3x
2
TortillaLand tortillas
frozen
¼
cup
silken tofu
3
Tbsp
Peanut Butter
smooth
2
Tbsp
Soy Sauce
1
tsp
rice wine vinegar
¼
tsp
salt
optional
½
Green Bell Pepper
¼
Red cabbage
1
celery stick
½
cup
shredded carrots
Instructions
In a bowl, add the tofu, peanut butter, soy sauce, rice wine vinegar and salt
Mix well until the mixture spreadable. Set aside
Cut the bell pepper, cabbage and celery sticks into julienne shapes. Set aside
Heat a cast iron skillet on medium heat. You can use a heavy bottom non-stick pan too
Place one tortilla on the skillet and heat for 30 seconds. Do the same for the other side.
Place the heated tortilla on a plate and spread an even layer of the peanut butter mixture
Start with the red cabbage and place it in a column
Next, add the green bell peppers in a column
Follow by the carrots and lastly, add the green bell peppers
Start by rolling from the red cabbage side. Roll as tightly as possible
Cut into smaller pieces and set aside
Repeat for the second tortilla
Nutrition
Serving:
1
Rollup
Calories:
280
kcal
Carbohydrates:
12
g
Protein:
7
g
Fat:
8
g
Saturated Fat:
1
g
Sodium:
984
mg
Potassium:
431
mg
Fiber:
3
g
Sugar:
6
g
Vitamin A:
3855
IU
Vitamin C:
56.8
mg
Calcium:
50
mg
Iron:
1.4
mg
Keyword
colorful recipes for kids, rollup recipes for kids
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