Artichoke-Feta Tortilla Wraps
.
Yield
24 servingsPrep
10 minCook
20 minReady
35 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
|
* |
| 14 | ounces |
artichoke hearts
drained and finely chopped |
|
| ½ | cup |
cream cheese (reduced-fat)
tub |
*
|
| 3 | each |
scallions, spring or green onions
thinly sliced |
|
| ⅓ | cup |
Parmesan cheese
or Romano cheese |
|
| ¼ | cup |
feta cheese
crumbled |
|
| 3 | tablespoons |
basil pesto
|
*
|
| 8 | each |
flour tortillas, whole wheat
8-inch |
*
|
| 7 | ounces |
roasted red bell peppers
drained and cut into strips |
|
| Yogurtchive sauce | |||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
|
* |
| 404.6 | ml/g |
artichoke hearts
drained and finely chopped |
|
| 118 | ml |
cream cheese (reduced-fat)
tub |
*
|
| 3 | each |
scallions, spring or green onions
thinly sliced |
|
| 79 | ml |
Parmesan cheese
or Romano cheese |
|
| 59 | ml |
feta cheese
crumbled |
|
| 45 | ml |
basil pesto
|
*
|
| 8 | each |
flour tortillas, whole wheat
8-inch |
*
|
| 202.3 | ml/g |
roasted red bell peppers
drained and cut into strips |
|
| Yogurtchive sauce | |||
Directions
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 ¼ cup filling onto each tortilla.
Top with red 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° 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.
