(Gluten-free)

Corn tortillas are a light and healthful alternative to bread. They are usually made with no more than corn, lime juice, and water. For those of us trying to reduce trans- and saturated fats in our kids' diets, as well as sodium and sugar, this snack is a perfect solution. Unlike most store-bought taquitos, which are fried, these fresh taquitos combine whole grain cornmeal, with lean protein, and the uber-healthy monounsaturated fat from avocados (guacamole). For those kids with more adventurous palettes, try adding a little minced onion or chopped cilantro to the mix.

Ingredients
4 small soft corn tortillas

2 Tbsp. guacamole

1/4 cup tightly packed shredded chicken (leftover rotisserie chicken works well for this—either shred with two forks or use your fingers!)

1/4 cup chopped romaine lettuce

2 Tbsp. mild salsa

2 Tbsp. shredded low-fat "Mexican" cheese or Monterey Jack

Preparation
Warm tortillas in 350 degree oven for about 2 minutes until warm to the touch, but still soft (or heat on the stove in a skillet for 30 seconds). Warming the tortillas slightly will make them easier to work with. Lay tortillas out flat on a work surface. Divide the guacamole evenly between them, spreading it down the center in a line. Top with chicken, romaine, then salsa, and finally cheese. Working from the edge parallel to the line of filling, roll the tortilla into a tight cylinder. Set seam-side down on a plate. You can eat them room temperature, or warm them in the microwave for 30 seconds to melt the cheese.

Makes 4.

More Fun Food Fixes for Your Kids:

• Monte's Mango Madness
• Butternut Mini Muffins
• Tomato Basil Hummus
• Ribbon Sandwiches
• Fruit Medley with Vanilla Ricotta Dip
• Sunflower Fruit Balls
• Fig Newton Lollipops

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