Spinach and Artichoke Wrap

37 Ratings
  • 5 8
  • 4 11
  • 3 15
  • 2 2
  • 1 1

Earthy, herbaceous artichoke hearts set the tone for this lunchtime wrap. Sharp provolone cheese balances the mild vegetable, while crisp spinach and sliced bell pepper add a welcome crunch. 

Everyday Food, July/August 2006

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Recipe Summary

Yield:
Makes 2
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Ingredients

Directions

  • 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.

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  • 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 (2)

37 Ratings
  • 5 8
  • 4 11
  • 3 15
  • 2 2
  • 1 1
Martha Stewart Member
05/05/2014
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!
Martha Stewart Member
04/05/2012
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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