Source: dLife

Three cheeses, roasted peppers, and artichokes mingle in these tortilla-wrapped treats.

Servings

1 cooking spray
14 oz canned artichokes hearts, drained , finely chopped
0.5 cup cream cheese
3 fresh green onions , thinly sliced
0.33 cup grated Parmesan cheese (or romano cheese)
0.25 cup crumbled feta cheese
3 tbsp pesto sauce
8 whole wheat tortillas (8-inch, low carb)
7 oz flame roasted red bell peppers, 80% cooked , cut into strips

Yogurt-Chive Sauce
1 tbsp fresh chives , snipped, sliced thinly
1 cup plain nonfat yogurt

1 Preheat oven to 350 degrees.
2 Coat a 3-quart rectangular baking dish with cooking spray and set aside.
3 In a large bowl, stir together the artichoke hearts, cream cheese, green onions, Parmesan cheese, feta cheese and pesto for filling.
4 Place about 1/4 cup filling on each tortilla. Top with sweet pepper strips and roll up the tortillas.
5 Arrange tortilla rolls in the prepared baking dish. Lightly coat tortilla rolls with additional cooking spray, if desired.
6 Bake for 15 minutes uncovered, or until heated through.
7 Cut each tortilla into thirds and arrange on a serving platter. Serve with Yogurt-Chive sauce.
Yogurt-Chive Sauce
1 Stir chives into yogurt. Refrigerate until ready to use.