Crispy Tortilla Bites with Herbed Cream Cheese

These crispy, bite-sized appetizers combine fiber-rich whole grains and fresh vegetables with a light, savory cream cheese spread for a guilt-free party snack.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 1 whole wheat tortilla (10-inch) · 258 kcal in the whole recipe
• 2 tablespoons low-fat cream cheese · 44 kcal in the whole recipe
• 1/2 teaspoon garlic powder · 7 kcal in the whole recipe
• 1 cup mixed chopped vegetables (such as bell peppers, cucumber, or carrots) · 94 kcal in the whole recipe

Method

1. Preheat your oven to 350°F (175°C). Use cookie cutters to cut fun shapes out of the whole wheat tortilla, or simply slice it into small triangles.

   

2. Place the tortilla shapes in a single layer on a baking sheet lightly sprayed with non-stick cooking spray. Bake for 12 to 15 minutes until golden brown and crispy, then set aside to cool.

   

3. While the tortillas are baking, mix the low-fat cream cheese and garlic powder in a small bowl until smooth. Wash and finely chop your choice of fresh vegetables.

   

4. Spread a thin layer of the seasoned cream cheese onto each cooled tortilla shape, decorate with the colorful chopped vegetables, and serve immediately.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.