Preparation time: 15 min.
Cooking time: 15 min.
Dietary guidance: v
1 14 oz. can artichoke hearts, drained & finely chopped
1/2 of an 8oz. tub (~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 oz.)
3 tablespoons reduced fat pesto
1 7oz. jar roasted red sweet peppers, drained, cut into strips
8 8 in. whole wheat flour tortillas
Yogurt Chive Sauce:
8 oz. plain fat free yogurt
1 tbsp snipped fresh chives.
Stir together in small bowl for dipping.
Preheat oven to 350.
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, & 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 w/additional cooking spray.
Bake uncovered @ 350 about 15 min. or until heated through.
Cut each tortilla roll into thirds and arrange on a serving platter.
Serve with Yogurt Chive Sauce.