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Nutrition facts per serving:

  • Servings Per Recipe 24 appetizer servings
  • Calories87
  • 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
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Artichoke-Feta Tortilla Wraps

Makes: 24 appetizer servings
Prep: 15 minutes
Bake: 15 minutes
 

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Ingredients

  •   Nonstick cooking spray
  • 1  14-ounce canartichoke hearts, drained and finely chopped
  • 1/2  of an 8-ounce tubreduced-fat cream cheese (about 1/2 cup)
  • 3  green onions, thinly sliced
  • 1/3  cupgrated Parmesan or Romano cheese
  • 1/4  cupcrumbled feta cheese
  • 3  tablespoonspurchased pesto
  • 8  8-inchwhole wheat, spinach, tomato, or regular flour tortillas
  • 1  7-ounce jarroasted 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.

Artichoke-Feta Tortilla Wraps


 
 
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