Mexican Antojitos

Vegetarian tortilla rolls with cream cheese and veggies. Baked until golden for a tasty, kidney-friendly snack or side dish.
Appropriate for: Low-sodium, Low-phosphorus, Low-fat, Low-potassium, Low-cholesterol
Diet preference: Vegetarian, Nut-free, Kosher
Meal type: Dinner, Lunch, Side dish
Season: Spring, Fall
Cuisine type: Mexican
Ingredients
Yield:
8
  • 5 Large White Tortillas
  • 250 g (1 package) Cream Cheese - softened
  • ½ cup Red Peppers, chopped
  • ½ cup Green Peppers, chopped
  • ½ cup Green Onions, chopped
  • ¼ cup Jalapenos, chopped (optional)
  • ¼ cup Bread Crumbs
Mexican Antojitos
Directions
Prep: 30 min, Cook: 10 min, Total: 40 min
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Chop up vegetables (Red peppers, green peppers, green onions, jalapenos).
  3. Mix chopped vegetables with softened cream cheese.
  4. Spread cream cheese mixture on tortillas.
  5. Roll the tortillas.
  6. Cut each tortilla roll into six pieces.
  7. Bake the tortillas for 7-10 minutes or until the tops are golden brown.
Nutritional Information
Serving size: 3 pieces per serving
  • Calories 225
  • Carbohydrates 21 g
  • Dietary Fiber 2g
  • Protein 5 g
  • Fat 13.5 g
  • Saturated Fat 7.3 g
  • Sodium 350mg
  • Potassium 152 mg
  • Phosphorus 110 mg
  • Calcium 86 mg

For more information about Nutrition and Kidney Health

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These recipes are for informational use only and not a substitute for medical or dietary advice. Consult your healthcare provider or dietitian for personalized guidance.
© 2025 National Kidney Foundation, Inc.