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    Backyard Garden Salsa Tortillas

    WebMD Recipe from

    Backyard Garden Salsa Tortillas

    By Laura Printon, age 9, Vermont

    Laura took a cooking class in the third grade, which inspired her desire to pick “salsa ingredients” from the garden, reports her mother, Catherine. Because Laura’s brother likes soft tortillas, Laura incorporated chicken or tofu tortillas into the meal along with serving beans and fruit, like kiwi.

    • 4  
      beefsteak tomatoes
    • 4  
      Roma or plum tomatoes
    • 1  
      green bell pepper
    • 1  
      yellow bell pepper
    • 1   medium or large
      Spanish onion
    • 1/2   cup
      chopped fresh cilantro
    • 2   tablespoons
      lemon or lime juice
    • 6  
      whole-wheat flour tortillas
    • 3   (4-ounce)
      skinless boneless cooked chicken breasts or tofu, cut into bite-size pieces
    • 1   cup
      canned black beans, drained and rinsed
    • 1   cup
      shredded mozzarella and Cheddar cheese
    • 2   cups
      shredded romaine lettuce
    • 1  
      Granny Smith apple, diced
    • 1  
      avocado, peeled, pitted, and sliced

    For the Salsa:

    In a food processor or blender, combine all the tomatoes, bell peppers, onion, cilantro, and lemon or lime juice. Blend until the ingredients are well combined but the salsa is still chunky.

    For the Tortillas:

    Preheat the oven to 350°F. Top each tortilla with equal amounts of the chicken, beans, and cheese, and bake until the cheese is melted and the chicken is warm, 10 to 12 minutes. Just before serving, add the lettuce, apple, and avocado, and serve with the salsa.

    Nutritional Information Provided by Edamam

    Nutritional Information

    Makes: 6 servings
    • Calories454
    • Fat18.9 g
      • Saturated fat5.4 g
    • Cholesterol51 mg
    • Sodium529 mg
    • Carbohydrates58.9 g
    • Sugars9.5 g
    • Protein29.1 g
    * Nutritional Guidelines based on the USDA's MyPlate Standards.


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