Serves 10 preschoolers for snack
Pack of six-inch corn tortillas (12+)
Sugar snap peas (20)
Purple cabbage (2 cups)
Yogurt (1 cup)
Herbs (chives, dill)
Garlic powder (two-three pinches, or ¼ tsp)
Lemon juice (1 tsp)
Salt (¼ tsp)
- Wash hands
- In a small bowl, combine yogurt, dill (add 1 tsp or more), garlic, lemon juice, and salt. Mix well.
- Wash and chop veggies.
- Spread yogurt mixture thinly on tortillas.
- Place chopped veggies on the tortillas & yogurt (carrots, beets, sugar snap peas, and other veggies you have on hand).
- Fold tortillas in half.