Sardine Wrap
Sabrina Mohammed
This fast and easy sardine wrap recipe teaches you how to prepare the nutritious pantry staple as a kid- and toddler-approved lunch.
Prep Time 10 mins
Cook Time 2 mins
Total Time 12 mins
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: 525 mg Calcium: 289 mg Vitamin C: 1 mg Vitamin A: 196 IU Sugar: 4 g Fiber: 1 g Potassium: 380 mg Cholesterol: 91 mg Calories: 297 kcal Trans Fat: 1 g Monounsaturated Fat: 5 g Polyunsaturated Fat: 10 g Saturated Fat: 3 g Fat: 19 g Protein: 17 g Carbohydrates: 14 g Iron: 4 mg
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