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Spinach and Artichoke Wrap

  • Yield: Makes 2
Spinach and Artichoke Wrap

Source: Everyday Food, July/August 2006


  • 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


  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. 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.

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!

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