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.
Ingredients
- 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
Preparation
- 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.
- Fold in tops and bottoms of wraps by about 1 inch, then roll tightly from one of the open sides to enclose filling.
- Cut the wraps approximately 1 inch in length and serve.