Pizza “Taquitos” with Tomato Dipping Sauce
Prep: 20 minutes
Bake: 15 minutes • Serves: 6
1 small red bell pepper, chopped
1/2 cup chopped zucchini
1/4 cup packed baby spinach
6 (8-inch) whole wheat low-carb wraps
1/3 cup shredded low-moisture part-skim mozzarella cheese
1 garlic clove
1/2 cup whole peeled canned tomatoes
2 teaspoons olive oil
1/2 teaspoon Italian seasoning
1. Preheat oven to 400°. Spray rimmed baking pan with cooking spray.
2. Heat large, nonstick skillet over medium-high heat; spray with cooking spray. Add pepper; cook and stir 2 minutes. Add zucchini and spinach; cook and stir 2 minutes.
3. Leaving a 1/2-inch border, divide vegetable mixture over wraps; sprinkle with cheese. Roll wraps around vegetable mixture; place seam side down on prepared pan. Spray “taquitos” with cooking spray; bake 15 minutes or until golden brown and crisp. Makes 6 “taquitos.”
4. In blender, purée garlic, tomatoes, oil and seasoning; transfer to small saucepot. Cook and stir sauce over medium heat 5 minutes or until heated through. Makes about 2/3 cup.
5. Serve “taquitos” with dipping sauce.
Approximate nutritional values per serving (1 “taquito,” 1-1/2 tablespoons dip):
113 Calories, 6g Fat (1g Saturated), 4mg Cholesterol, 155mg Sodium,
15g Carbohydrates, 8g Fiber, 2g Sugars, 1g Added Sugars, 7g Protein
Dietitian’s Dish:
> Add black beans to the vegetable mixture for a dose of plant-based protein. To make these “taquitos” vegan, swap the mozzarella with a dairy-free cheese variety. Want them extra crispy? Pan-fry them in heart-smart oil instead of baking.
