Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 24 appetizer servings
- Calories 87
- Total Fat (g) 4
- Saturated Fat (g) 2
- Cholesterol (mg) 7
- Sodium (mg) 234
- Carbohydrate (g) 8
- Total Sugar (g) 1
- Fiber (g) 4
- Protein (g) 5
- Calcium (DV%) 8
- Iron (DV%) 5
- Starch (d.e.) .5
- Vegetables (d.e.) .5
- Fat (d.e.) .5
*Percent Daily Values are base on a 2,000 calorie diet
Artichoke-Feta Tortilla Wraps
Makes: 24 appetizer servings
Prep: 15 minutes
Bake: 15 minutes
Bake: 15 minutes
Ingredients
- Nonstick cooking spray
- 1 14-ounce can artichoke hearts, drained and finely chopped
- 1/2 of an 8-ounce tub reduced-fat cream cheese (about 1/2 cup)
- 3 green onions, thinly sliced
- 1/3 cup grated Parmesan or Romano cheese
- 1/4 cup crumbled feta cheese
- 3 tablespoons purchased pesto
- 8 8-inch whole wheat, spinach, tomato, or regular flour tortillas
- 1 7-ounce jar roasted red sweet peppers, drained and cut into strips
- Yogurt-Chive 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 1/4 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.






