SPINACH AND ARTICHOKE WRAP
This vegetarian wrap sandwich has Italian flavors, thanks to artichoke hearts and provolone cheese.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 2
Number Of Ingredients 6
Steps:
- Wrap artichoke hearts in paper towels; squeeze out liquid and coarsely chop. Set sandwich wraps on work surface. Lay 4 cheese slices down center of each, leaving a 1-inch border at top and bottom. Dividing evenly between wraps, layer artichoke pieces, bell pepper, and spinach on top of cheese. Season with salt and pepper.
- Fold in tops and bottoms of wraps by about 1 inch, then roll tightly from one of the open sides to enclose filling.Wrap tightly in plastic or waxed paper. Refrigerate until ready to serve, up to overnight.
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Doreen Cordwell
[email protected]This wrap was amazing! I will definitely be making it again.
Nabaraj Ghimire
[email protected]I've made this wrap several times now and it's always a hit! It's so easy to make and it's always delicious.
Bakh Sheesh
[email protected]These wraps were so good! I used whole wheat tortillas and they were perfect. The filling was creamy and flavorful, and the sun-dried tomatoes added a nice touch.
Mr Arslan
[email protected]I made this wrap for lunch today and it was delicious! The spinach and artichoke filling was creamy and flavorful, and the sun-dried tomatoes added a nice tang. The wrap was also very easy to make, and it held together well.
toleen Keldani
[email protected]This spinach and artichoke wrap was amazing! The flavors were perfect and the wrap was so easy to make. I will definitely be making this again.