It's not easy to get your kids to eat their veggies, but they'll goble up this fun will Veggie Cheese Wrap, a fantastic kid-friendly recipe that makes a great after-school snack.

I came up with this on the fly one day when I wanted to use up some odds and ends that were hanging out in the refrigerator. What I like most about these is that I can mix and match the insides based on what I have on hand; wraps can be customized at will without expending a lot of extra effort—perfect for getting rid of all those little bits and pieces that end up in your fridge that you don't know how to use up; that's my kind of recipe! And, with its portable wrap form, my two-year-old to pick it up and takes bites without making a mess all over (as she is wont to do!).

Ingredients

• 1 tablespoon olive oil
• 2 zucchinis, chopped into bite-size pieces
• ½ pint of cherry tomatoes
• shredded cheese to taste (I use Monterey Jack, but your favorite will do)

• 6 whole wheat tortillas
• 6 ounce bag spinach leaves
• cooking spray
• salt and pepper to taste

Instructions

1. Heat olive oil in a sauté pan over medium high heat

2. Add zucchini and tomatoes to pan and cook until they are soft, approximately 4 minutes. Remove veggies from the pan and set aside

3. Lay the tortilla on a clean surface and sprinkle cheese down the center. Add the sautéed vegetables and fresh spinach leaves on top of the cheese. Fold the top and bottom of the tortilla towards the middle, and then fold in the sides, making a small package

4. Heat olive oil in a sauté pan over medium high heat

5. Spray the one side of your wrap lightly with cooking spray

6. Place your wrap in the pan with the sprayed side down and cook it over medium heat for about 2-3 minutes or until the outside gets slightly brown

7. Spray the top of the wrap lightly with cooking spray and flip it over, browning the other side

Tips

Serve your wraps with sour cream and/or guacamole for dipping.