After School Snacks That Won't Ruin Dinner
Quick and nutritious bites that satisfy kids' hunger without spoiling dinner, featuring creamy Greek yogurt, fresh veggies, and versatile flavor options.
Ingredients
Main Ingredients
- 4 small whole-grain mini tortillas or small lettuce leaves Use lettuce leaves for gluten-free option
- 1 cup plain Greek yogurt Use full-fat for creamier texture; dairy-free alternative for vegan
- 1 tablespoon olive oil
- 1 tablespoon lemon juice Freshly squeezed
- 1 clove garlic Finely minced
- 1/4 cup finely chopped cucumber Or swap with bell pepper
- 1/4 cup cherry tomatoes Quartered
- 1/4 cup crumbled feta cheese Optional; goat cheese is a milder swap
- 2 tablespoons chopped fresh dill or parsley Kale or basil for stronger flavor
- to taste salt and black pepper
- A handful baby spinach or arugula leaves For assembly
- Optional: sliced olives or a drizzle of honey For a dessert-like twist
Instructions
Preparation
- In a small bowl, whisk the Greek yogurt with olive oil, lemon juice, and minced garlic until smooth.
- Fold in the chopped cucumber, cherry tomatoes, and herbs. Taste and season with salt and black pepper.
Assembly
- Lay out the mini tortillas or lettuce leaves.
- Spread about a tablespoon of the yogurt mixture across each tortilla or leaf.
- Add a few spinach or arugula leaves and a sprinkle of crumbled feta.
- Roll the tortillas into snug little wraps and slice them in half on the diagonal.
- Arrange on a plate, drizzle with olive oil or honey, and serve immediately.
Notes
Store the yogurt mixture in the refrigerator for up to 3 days. Assemble right before serving to keep wraps crisp.