This fast and easy sardine wrap recipe teaches you how to prepare the nutritious pantry staple as a kid- and toddler-approved lunch.
- 4.25 oz. canned skinless and boneless sardines
- 2 Tbs. mayonnaise
- 2 Tbs. ketchup
- 1 tsp. cumin
- 1 tsp. black pepper
- ½ tsp. salt optional
- 1 large tortilla bread (W if whole grain tortilla)
- Pickles optional
In a small bowl, shred the sardines with a fork.
Add in mayonnaise, ketchup, cumin, pepper and salt. Mix until fully combined and pasty.
In a frying pan, heat the tortilla for 1 minute on each side.
Spread the sardine mixture onto the tortilla. If desired, add pickles.
Firmly roll up the tortilla. Cut into 4 pieces.
- If pickles are skipped, add sliced cucumbers on the side.
- Sardines are popular in Tanzania and known as “Dagaa.” They are usually eaten dried or with a traditional food called “ugali.”
Sodium: 525mgCalcium: 289mgVitamin C: 1mgVitamin A: 196IUSugar: 4gFiber: 1gPotassium: 380mgCholesterol: 91mgCalories: 297kcalTrans Fat: 1gMonounsaturated Fat: 5gPolyunsaturated Fat: 10gSaturated Fat: 3gFat: 19gProtein: 17gCarbohydrates: 14gIron: 4mg
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