First for Women – August 26, 2019

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1 cup rinsed, drained

canned white beans

1 (5 oz.) can solid white

tuna in water, drained

1 ⁄ 2 cup plain nonfat

Greek yogurt

2 Tbs. minced red

peppers, plus red

pepper strips for

garnish

2 Tbs. minced scallions

1 ⁄ 2 tsp. garlic powder

1 ⁄ 2 tsp. salt

1 ⁄ 8 tsp. pepper

2 (10") spinach wraps

Shredded carrots

Softened cream cheese

Chives

1 In medium bowl w it h

fork, mash white beans; stir

in tuna, yogurt, minced red

peppers, scallions, garlic

powder, salt and pepper

until mixture is smooth.

To make caterpillar heads,

Tuna and White Bean Roll-Up

using 1^1 ⁄ 2 " round cookie cut-

ter, cut 1 round from one

side of each w rap.

2 Divide tuna mixture

between wraps. Starting

from cut-out side, tightly

roll up each wrap jelly-roll

style into log. Individually

wrap logs in plastic wrap.

Chill until filling feels firm,

about 30 min. Trim ends

from logs; cut each log into

7 or 8 rounds.

(^3) On 2 serving plates,
arrange rolls into caterpil-
lar bodies. Add shredded
carrots for legs. Place
reserved rounds from
wraps at front of caterpillar
body for head. Decorate
rounds and bodies as
desired with cream cheese,
chives and red pepper strips
to create faces and legs.
Garnish plates as desired.
Active time: 20 min.
Total time: 50 min. Makes: 2
family nutrition love
Packed with filling protein, digestion-
enhancing fiber and immunity-boosting
probiotics, these too-cute bites will have
your little crawlers begging for more
Serve up smiles!
8/26/19 First for women 97