Ingredients
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and finely chopped4 ounces cream cheese, softened1/3 cup grated Parmesan cheese1/4 cup crumbled feta cheese2 green onions, thinly sliced3 tablespoons prepared pesto8 flour tortillas (8 inches), warmed1 jar (7-1/2 ounces) roasted sweet red peppers, drained and cut into stripsSAUCE:1 cup sour cream1 tablespoon minced chives
Preparation
In a small bowl, combine the artichokes, cream cheese, Parmesan cheese, feta cheese, green onions and pesto until blended. Spread 1/4 cup mixture over each tortilla; top with red peppers and roll up tightly.
Place 1 in. apart on a greased baking sheet. Bake at 350° until heated through, 12-15 minutes. Cut into thirds. Meanwhile, in a small bowl, combine sour cream and chives. Serve with rolls.
