Artichoke Tortilla Wraps

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Preparation time: 15 min.
Cooking time: 15 min.

Serves: 24

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.

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