1 14 ounce can artichoke hearts, drained and finely chopped
1/2 of an 8 ounce tub (about 1/2 cup) reduced- fat cream cheese
3 green onions, thinly sliced
1/3 cup grated Parmesan or Romano cheese
1/4 cup crumbled feta cheese (1 ounce)
3 tablespoons reduced- fat pesto
8 8- inch whole wheat flour tortillas
1 7- ounce jar roasted red sweet peppers, drained and cut into strips
1 recipe yogurt- chive sauce (see recipe below)
Instructions
Coat a 3- quart rectangular baking dish with cooking spray;
set aside. For filling, in a large bowl stir together the artichoke
hearts, cream cheese, green onions, Parmesan cheese, feta
cheese, and pesto.
Place about 1/4 cup filling onto each tortilla. Top with sweet
pepper strips; roll up. Arrange tortilla rolls in the prepared
baking dish. If desired, lightly coat tortilla rolls with additional
cooking spray. Bake, uncovered, in a 350 degree F oven about
15 minutes or until heated through.
Cut each tortilla roll into thirds and arrange on a serving
platter. Serve with Yogurt- Chive Sauce.
Yogurt- Chive Sauce- In a small bowl stir together one 8-
ounce carton plain fat- free yogurt and 1 tablespoon snipped
fresh chives
Originally Submitted
1/18/2013
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