Mexican Antojitos

Organ and tissue transplantation and donationDiet and nutritionKidney transplantationDiet and meal planningCKD diet
Vegetarian tortilla rolls with cream cheese and veggies. Baked until golden for a tasty, kidney-friendly snack or side dish.
Meal TypeDinner, Lunch, Side dish, Snack 
DietsLow phosphorus, Low potassium, Low protein, Nut free, Vegan 
Ingredients
Yield:
8
  • 5 Large White Tortillas
  • 250 g (1 package) Cream Cheese - softened
  • ½ cup Red Peppers, chopped
  • ½ cup Green Peppers, chopped
  • ½ cup Green Onions, chopped
  • ¼ cup Jalapenos, chopped (optional)
  • ¼ cup Bread Crumbs
Mexican Antojitos
Directions
Prep: 30 min, Cook: 10 min, Total: 40 min
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Chop up vegetables (Red peppers, green peppers, green onions, jalapenos).
  3. Mix chopped vegetables with softened cream cheese.
  4. Spread cream cheese mixture on tortillas.
  5. Roll the tortillas.
  6. Cut each tortilla roll into six pieces.
  7. Bake the tortillas for 7-10 minutes or until the tops are golden brown.
Nutritional Information
  • Calories 225
  • Carbohydrates 21 g
  • Dietary Fiber 2g
  • Protein 5 g
  • Fat 13.5 g
  • Saturated Fat 7.3 g
  • Sodium 350mg
  • Potassium 152 mg
  • Phosphorus 110 mg
  • Calcium 86 mg