Artichoke-Feta Tortilla Wraps

• 1 x nonstick cooking spray
• 14 ounces artichoke hearts drained and finely chopped
• 1/2 cup cream cheese (reduced-fat) tub
• 3 each scallions, spring or green onions thinly sliced
• 13 cup parmesan, parmigiano-reggiano cheese, grated or Romano cheese
• 1/4 cup feta cheese crumbled
• 3 tablespoons basil pesto
• 8 each flour tortillas, whole wheat 8-inch
• 7 ounces sweet red bell peppers, roasted drained and cut into strips

1. Coat a 3-quart rectangular baking dish with cooking spray; set aside.
2. For filling, in a large bowl stir together the artichoke hearts, cream cheese, green onions, Parmesan cheese, feta cheese, and pesto.
3. Place about 1/4 cup filling onto each tortilla.
4. Top with red pepper strips; roll up.
5. Arrange tortilla rolls in the prepared baking dish.
6. If desired, lightly coat tortilla rolls with additional cooking spray.
7. Bake, uncovered, in a 350 oven about 15 minutes or until heated through.
8. Cut each tortilla roll into thirds and arrange on a serving platter.
9. Serve with Yogurt-Chive Sauce.
10. Yogurt-Chive Sauce:
11. In a small bowl stir together one 8-ounce carton plain fat-free yogurt and 1 tablespoon snipped fresh chives.

nonstick cooking spray, cream cheese, scallions, parmesan, feta cheese, basil pesto, flour tortillas, sweet red bell peppers

Taken from recipeland.com/recipe/v/artichoke-feta-tortilla-wraps-48900 (may not work)