3 green onions,
very finely sliced
1 - 14 ounce can artichoke hearts, drained and finely chopped
1/2 cup (1/2 of an 8 ounce tub) low fat cream cheese
1/3 cup grated parmesan cheese
1/4 cup crumbled feta cheese (use low fat if you can find it)
low fat pesto
8 - Eight inch fat-free flour tortillas
1 - 8
ounce jar roasted red sweet peppers, drained and cut into strips
1 - 8 ounce container of plain fat-free yogurt (optional)
1 tablespoon snipped fresh chives (optional)
In a large bowl, mix together the artichoke hearts, green onions, cream
cheese, parmesan cheese, feta cheese and pesto.
Spread 1/4 cup of
the mixture onto each tortilla. Top with roasted red pepper strips and
roll up. Arrange tortills in a cooking oil spray 3 quart baking dish.
Light spray rolls with nonstick cooking spray. Bake uncovered in a 350
degree oven for 15 minutes or until just heated through.
Stir together snipped
chives and yogurt. Cut each tortilla into thirds and arrange on tray.
Serve with yogurt sauce for dipping if desired.