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Spinach and Artichoke Wrap

  • yield: Makes 2

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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

  1. 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.

  2. 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.

Source
Everyday Food, July/August 2006

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Reviews (2)

  • M1ckatee 5 May, 2014

    I've made this for cocktail buffets as a vegetarian option. I use a spread to serve as "glue" so that I can slice them into rounds and they can be stabilized with toothpicks if desired. They "go" like mad. They are colorful AND delicious!

  • 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!