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Artichoke and Goat Cheese Wraps




Source of Recipe


Health; April 1998


Recipe Introduction


This is one of those recipes I would probably never have tried on my own, but it was really tasty. It's a good make ahead dish and we all decided it, atop a bed of greens, it would make a great salad.


List of Ingredients




1 t olive oil
½ C chopped red onion
1 C cooked long-grain rice
¼ C chopped fresh basil
2 t chopped fresh thyme
¼ t salt
1/8 t pepper
1 can (14 oz) artichoke hearts in water, drained and coarsely chopped
1 bottle (7 oz) roasted red bell peppers, drained and chopped
4 8-inch whole wheat tortillas
8 spinach leaves
¼ C crumbled goat cheese



Recipe



Heat oil in a nonstick skillet over medium heat. Add onion; sauté 5 minutes or until tender. Add rice, basil, thyme, salt, pepper, artichoke hearts and peppers; sauté 5 minutes or until thoroughly heated. Warm tortillas according to package directions. Spoon about ¾ cup rice mixture down center of each tortilla. Top each with 2 spinach leaves and 1 tablespoon goat cheese; roll up. Serves 4