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Broccoli & Spinach Snack Pockets

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Total Time (minutes)
20
Difficulty
1
Servings
6
Ingredients
10
Total Prep Time: 20 minutes
Calories Per Serving: 190
Nutrients

Nutrition Facts

Serving Size 135g

Amount per serving
Calories 190 Calories from fat: 70
% Daily Value*
Fat 8 g 12 %
Saturated 2 g 10 %
Trans 0 g
Polyunsaturated Fat 2 g %
Monounsaturated Fat 3.5 g %
Cholesterol 5 mg 2 %
Sodium 310 mg 13 %
Potassium 420 mg 12 %
Carbohydrate 21 g 7 %
Fiber 3 g 12 %
Sugars 2 g
Protein 9 g
Vitamin A 110 %
Vitamin C 45 %
Calcium 15 %
Iron 15 %
Vitamin E 15 %
Vitamin K 280 %
Thiamin 15 %
Riboflavin 15 %
Niacin 10 %
Vitamin B6 10 %
Folate 35 %
Phosphorus 20 %
Magnesium 15 %
Selenium 20 %
Copper 10 %
Manganese 30 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Little bundles of broccoli and freshly sautéed spinach are topped with a spoonful of pumpkin puree, hemp and ricotta, and tucked in tortilla pouches. These pockets are equally good served at room temperature or right out of the oven.

Ingredients

  • 1 tablespoon olive oil
  • 1/2 teaspoon chopped garlic
  • 1 pkg. (8 oz.) DOLE® Spinach
  • 1 cup cooked DOLE Broccoli Florets
  • 1/2 cup shredded low-fat cheddar cheese
  • 1/4 cup pumpkin puree
  • 1/4 cup low-fat ricotta cheese
  • 1 egg white
  • 6 (6-inch) flour tortillas
  • 3 tablespoons hemp, chia, or sunflower seeds

Directions

  1. Preheat oven to 400°F.
  2. Heat olive oil and garlic in large skillet. Add spinach; cook 2 minutes or until it wilts. Remove from heat; stir in DOLE broccoli, set aside.
  3. Combine shredded cheese, pumpkin puree, ricotta cheese, and egg white; set aside.
  4. Lay tortillas on counter. Arrange spinach and broccoli in center of tortilla. Spoon on 1 tablespoon cheese-pumpkin mixture and sprinkle with seeds. Fold in sides and roll into tiny burrito shapes. You can freeze the snack pocket at this point or arrange on baking sheet.
  5. Bake 10 minutes or until cheese melts and is heated through.
  6. Tip: Once the tortilla is rolled into the burrito shape, you can freeze them. When ready to serve, thaw before baking.
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Broccoli & Spinach Snack Pockets Little bundles of broccoli and freshly sautéed spinach are topped with a spoonful of pumpkin puree, hemp and ricotta, and tucked in tortilla pouches. These pockets are equally good served at room temperature or right out of the oven. Prep Time:20 minutes Cook time:20 minutes Serves: 6
Nutrition facts: 190 Calories, 8 grams fat
Ingredients: 1 tablespoon olive oil, 1/2 teaspoon chopped garlic, 1 pkg. (8 oz.) DOLE® Spinach, 1 cup cooked DOLE Broccoli Florets, 1/2 cup shredded low-fat cheddar cheese, 1/4 cup pumpkin puree, 1/4 cup low-fat ricotta cheese, 1 egg white, 6 (6-inch) flour tortillas, 3 tablespoons hemp, chia, or sunflower seeds, Directions:Preheat oven to 400°F.Heat olive oil and garlic in large skillet. Add spinach; cook 2 minutes or until it wilts. Remove from heat; stir in DOLE broccoli, set aside.Combine shredded cheese, pumpkin puree, ricotta cheese, and egg white; set aside.Lay tortillas on counter. Arrange spinach and broccoli in center of tortilla. Spoon on 1 tablespoon cheese-pumpkin mixture and sprinkle with seeds. Fold in sides and roll into tiny burrito shapes. You can freeze the snack pocket at this point or arrange on baking sheet.Bake 10 minutes or until cheese melts and is heated through.Tip: Once the tortilla is rolled into the burrito shape, you can freeze them. When ready to serve, thaw before baking.