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1 cup finely chopped canned (drained) artichoke hearts
2 tablespoons nonfat or light mayonnaise
4 whole-wheat flour tortillas (8 to 9 inch rounds)
1/4 cup plus 2 tablespoons nonfat
or light scallion and chive flavored cream cheese
8 ounces thinly sliced roasted turkey breast
8 thin slices plum tomato or red bell pepper rings
4 leaves romaine lettuce

Combine the artichoke hearts and mayonnaise in a
small bowl and stir to mix well. Set aside.

Warm the tortillas according to package directions.
Lay the tortillas on a flat surface and spread each
one with 1-1/2 tablespoons of the cream cheese, extending
the cream cheese to within 1 inch of the edges.

Top the bottom half only of each tortilla with a quarter
of the turkey, a quarter of the artichoke mixture,
2 tomato slices or red bell pepper rings, and a lettuce
leaf, leaving a 1-1/2 inch margin on the right and left sides.

Fold the right and left margins in, then roll each
tortilla up from the bottom to enclose the filling.
Cut each wrap in half and serve immediately.

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