Feta and Artichoke Tortilla Wrap

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Difficulty: easy

Ingredients

1 can artichoke hearts, drained and finely chopped
1/2 cup cream cheese, reduced-fat
3 scallions
1/3 cup Parmesan cheese
1/4 cup feta, crumbled
3 tablespoon pesto, reduced-fat
8 tortillas, spinach, or tomato or flour tortilla
7 oz peppers, red sweet, roasted, drained and cut into strips
8 oz yogurt, fat-free plain
1 tablespoon chives

Directions

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:

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 350F 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.