Tiny Food: Healthy Mini Pita Rolls Filled with Kale & Quinoa Bites

Tiny food is here to stay, yeeee! 
So excited to start a real habit of eating healthier with our kiddos at home, so I’m here for all the hearty, easy, stress-free recipes all winter long. 
Thanks to Pinterest, I (Maca here) have become a “let’s cook everything cute for the kiddos” so they can get a bit excited when they see something mama did, and if you’ve been following my Instagram stories, you know my lunch boxes addiction is REAL. No matter how busy, how tired I am, I’ll always find some time for my kiddos when food is involved, hence our love and die-hard fans with Yves Veggie Cuisine.
For over 20 years, Yves Veggie Cuisine has been committed to creating delicious, nutritious plant-based meal options (when they weren’t trendy like nowadays), promoting plants as a super healthy source of protein, especially for our little ones. 
Today, we’ll prepare the cutest mini pita wraps filled with Yves Veggie Kale and Quinoa bites and garnished with fresh avocado, radishes, cilantro, red onions, feta cheese, and a cilantro lime ranch dressing.
The key to any recipe is to get fresh ingredients the same day you’ll serve them, especially avocados!I discovered Kale and Quinoa are two superfoods and these bites are cooked in the oven, with perfectly crispy edges and a soft center that makes my heart so happy.
This is my kind of avocado!

The Kale and Quinoa bites are only 90 calories for a portion of 4, with 13g of carbs and 2g of fiber, SUPER healthy!They are vegan, kosher, vegetarian and low in saturated fat.I know what you’re probably thinking, and Yves Veggie Cuisine is free of artificial preservatives, artificial colours and flavours, win!

Mini Pita Rolls filled with Kale and Quinoa Bites

Ingredients

A bag of mini pitas, 3 pitas per serving1 package Yves Veggie Cuisine Kale and Quinoa Bites1 AvocadoCilantro leaves2 radishes2 tbsp red onions2 tbsp feta cheese

Dressing

1/4 cup mayonnaise1/4 cup sour cream (light if possible)Pinch of parsley1/4 cup of milk (I used oat milk)Pinch of salt and pepper1/2 tsp chives1 garlic cloveFresh cilantroFresh lime juice (you can add as much as you want)

Directions 

1. Preheat oven at 350C and bake the Kale and Quinoa Bites until you see them crispy (it’ll take around 15 minutes).2. Cut the feta cheese, avocados, radishes and onions in small pieces to fit the mini pitas3. In a blender, add all the dressing ingredients and blend until smooth4. Place your bites and garnishes on each mini pita, roll up and enjoy!

Endless thanks to Yves Veggie Cuisine for sponsoring this post. 
All opinions expressed here are entirely mine.
Bon Appetit!

Share:
What I got recently!