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Ingredients

• 8 pieces Dill Pickles (medium size, sliced lengthwise into halves)
• 1/3 cup Chamoy Sauce (store‑bought or homemade sweet‑sour chili‑lime sauce)
• 4 pieces Fruit Roll‑Ups (any flavor, preferably strawberry or raspberry for color contrast)
• 1/2 cup Fresh Strawberries (hulled and sliced; used to make a quick strawberry sauce)
• 2 tablespoons Granulated Sugar (for sweetening the strawberry sauce)

Instructions

1. Prepare Strawberry Sauce

   Combine sliced strawberries, sugar, and 2 Tbsp water in a small saucepan. Bring to a gentle simmer, stirring occasionally, until the strawberries break down and the mixture thickens (about 5 minutes). Remove from heat and let cool.

   Time: PT5M

   Temperature: Medium heat

2. Soak Pickles in Chamoy

   Place the sliced pickles in a mixing bowl and pour the chamoy sauce over them. Toss gently to coat and let sit for 5 minutes to absorb the flavors.

   Time: PT5M

3. Trim Fruit Roll‑Ups

   Lay each fruit roll‑up on a clean surface and cut it in half lengthwise, creating two long strips per roll.

   Time: PT3M

4. Assemble the Snack

   Place a chamoy‑coated pickle half at one end of a fruit‑roll‑up strip. Roll the fruit roll‑up tightly around the pickle, sealing the edge with a gentle press. Repeat for all pieces.

   Time: PT5M

5. Drizzle and Serve

   Arrange the rolled snacks on a plate and drizzle the cooled strawberry sauce over the top. Serve immediately or refrigerate for up to 2 hours.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

28 g

Fat

0 g

Fiber

2 g