Spinach Artichoke Burritos |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I made this up when I was trying to use up leftover dip! Tastes great with roast red peppers on the side or with marinara for dipping. Freezes well. Ingredients:
2 (10 ounce) packages frozen spinach |
8 ounces low-fat cream cheese |
1/4 cup parmesan cheese, grated |
1 (14 ounce) can artichoke hearts, drained and quartered |
1/3 cup light mayonnaise |
1 teaspoon garlic powder |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
10 flour tortillas |
Directions:
1. Defrost spinach by cooking in microwave on high for 6 minutes.
2. Drain spinach then wrap in a kitchen towel and squeeze out as much water as possible.
3. Place the spinach in bowl along with the rest of the ingredients.
4. Mix well.
5. Place roughly 1/3 cup in each tortilla (depends on size, I think I used 6 inch) and roll up.
6. Place in glass baking dish and bake, covered til heated through OR microwave til hot.
7. To freeze, wrap each individually in foil then place with others in freezer bag.
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