Artichoke-Feta Tortilla Wraps

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.