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Artichoke-Feta Tortilla Wraps

Yield: 24 appetizers
Prep 15 mins Bake 350°F 15 mins
Artichoke-Feta Tortilla Wraps
  •  Nonstick cooking spray
  • 1 14  ounce can  artichoke hearts, drained and finely chopped
  • 1/2 8  ounce tub (about 1/2 cup)  reduced-fat cream cheese
  • 3  green onions, thinly sliced
  • 1/3  cup  grated Parmesan or Romano cheese
  • 1/4  cup  crumbled feta cheese (1 ounce)
  • 3  tablespoons  reduced-fat pesto
  • 8 8  inches  whole wheat flour tortillas
  • 1 7  ounce jar  roasted red sweet peppers, drained and cut into strips
  • 1  Yogurt-Chive Sauce (see recipe below)

1. 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.

2. Place about 1/4 cup filling onto each tortilla. Top with sweet 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 degree F oven about 15 minutes or until heated through.

3. Cut each tortilla roll into thirds and arrange on a serving platter. Serve with Yogurt-Chive Sauce. Makes 24 appetizers.

Yogurt-Chive Sauce
  • 1 8  ounce carton  plain fat-free yogurt
  • 1  tablespoon  snipped fresh chives

1. In a small bowl stir together yogurt and chives.

Nutrition Facts (Artichoke-Feta Tortilla Wraps)
  • cal. (kcal) 58,
  • Fat, total (g) 2,
  • chol. (mg) 5,
  • sat. fat (g) 1,
  • carb. (g) 7,
  • fiber (g) 4,
  • pro. (g) 3,
  • vit. A (IU) 146,
  • vit. C (mg) 15,
  • sodium (mg) 198,
  • calcium (mg) 71,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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