Note: These are great warm from the skillet or cold, packed for lunch with a container of sauce for dipping.

Prep Time: 10–15 minutes

What you need:

• 4 whole-wheat tortillas (8 inches)
• 2/3 cup fresh or frozen spinach, finely chopped
• 2/3 cup part-skim mozzarella cheese, shredded
• 1 cup marinara sauce (store-bought or homemade)
• Cooking spray

Equipment and supplies:

• A 10- to 12-inch skillet
• Thin spatula (metal preferred)

What to do:

1. Lay 2 tortillas on a flat surface. Divide spinach and cheese between the tortillas.
2. Top with remaining 2 tortillas.
3. Place skillet over medium heat. Lightly coat pan with cooking spray.
4. Gently slide 1 pizzadilla into the pan and cook until light golden brown on one side (about 1–2 minutes).
5. Using a thin spatula, gently flip over the pizzadilla and cook for 30–60 seconds more or until cheese is fully melted.
6. Remove pizzadilla and cut into triangles. Repeat with remaining pizzadilla.
7. Serve with marinara sauce for dipping.
8. You can wrap and refrigerate leftovers to take to school for lunch.

Nutritional analysis (per serving):

• 170 calories
• 10g protein
• 5g fat
• 2.5g sat. fat
• 27g carbohydrate
• 4g fiber
• 10mg cholesterol
• 550mg sodium
• 3g sugars

Serves: 4

Serving size: half a pizzadilla

Note: Nutritional analysis may vary depending on ingredient brands used.