Spinach and Artichoke Wrap

1. 1

   Wrap artichoke hearts in paper towels; squeeze out liquid and coarsely chop.

2. 2

   Set sandwich wraps on work surface.

3. 3

   Lay 4 cheese slices down center of each, leaving a 1-inch border at top and bottom.

4. 4

   Dividing evenly between wraps, layer artichoke pieces, bell pepper, and spinach on top of cheese.

5. 5

   Season with salt and pepper.

6. 6

   Fold in tops and bottoms of wraps by about 1 inch, then roll tightly from one of the open sides to enclose filling.

7. 7

   Wrap tightly in plastic or waxed paper.

8. 8

   Refrigerate until ready to serve, up to overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.