| Yield:
4
servings or 12 snails
Serving
Size: 3
snails
Prep
Time: 15
minutes
Ingredients:
- 1 cup
thinly sliced or shredded carrots
- 2 green
onions, cut into thin slices
- 2 whole
wheat wraps or tortillas
- 4 Tbsp
veggie dip
- 12 cherry
tomatoes
|
Equipment:
- Knife
- Mixing
bowl
- Spoon
or spatula
- Toothpicks
- Zip-top
bags
- Measuring
cups
- Measuring
spoons
|
| Nutrition
Facts: |
Calories:
|
167 |
|
|
Total
Fat |
7g |
Protein |
3g |
Saturated
Fat |
0g |
Sodium |
354mg |
Cholesterol |
0mg |
Vitamin
A |
190% |
Carbohydrate
|
36g |
Calcium |
4% |
Fiber
|
3g |
Vitamin
C |
20% |
Sugars |
9g |
Iron |
6% |
|
|
Directions:
- Mix carrots
and green onions into the veggie dip.
- Spread
on the wraps using a spoon or spatula.
- Create
the snail’s spiral shell by tightly rolling the wrap.
- Insert
three toothpicks evenly across the roll, leaving a portion of
the toothpick exposed.
- Cut each
roll into three pieces, so that each piece has a toothpick.
- Give the
snails a head by attaching a cherry tomato to the exposed end
of each toothpick.
To
Serve:
- Even though
your snail moves slowly, place your snail in a zip-top bag so
that
it does not get away. Remember to remove the toothpick before
eating.
|
Hike for Health Recipes
