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Spinach and Artichoke Wrap

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This vegetarian wrap sandwich has Italian flavors, thanks to artichoke hearts and provolone cheese.

Source: Everyday Food, July/August 2006
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  • 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!
    Reply
  • 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!
    Reply

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