Spinach and Artichoke Wrap Recipe | Cooking | How To | Martha Stewart Recipes

Spinach and Artichoke Wrap

yield Makes 2

Ingredients

1 can (15 ounces) artichoke hearts packed in water, well drained
2 whole-wheat sandwich wraps (12-inch)
8 slices provolone cheese (4 ounces)
1 red bell pepper (ribs and seeds removed), cut into strips
1 cup baby spinach, packed
Coarse salt and ground pepper

Directions

Step 1

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.
Step 2

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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Reviews (1)

emily6168

5 Apr, 2012
This wrap is savory and light at the same time. It's really good!

I made a few changes though:
~Used marinated artichokes, drained. This seemed like it added a lot to the flavor. I recommend it!
~Roasted the red peppers. (Put in the oven at 500 degrees until the skin stars the brown)
~Sundried Tomato wrap

using a little less cheese wouldn't hurt either :). Two or Three slices would do just fine. 4 slices is about 320 calories itself!

Overall it was really, really good!

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