Spinach and Artichoke Wrap

Ingredients

• 1 can (15 ounces) artichoke hearts packed in water well drained
• 2 whole-wheat sandwich wraps (12-inch)
• 8 provolone cheese (4 ounces)
• 1 red bell pepper (ribs and seeds removed) cut into strips
• 1 cup baby spinach packed
• Coarse salt and ground pepper

Instructions

1. 1
   Wrap artichoke hearts in paper towels; squeeze out liquid and coarsely chop. Set sandwich wraps on work surface. Lay 4 cheese slices down center of each, leaving a 1-inch border at top and bottom. Dividing evenly between wraps, layer artichoke pieces, bell pepper, and spinach on top of cheese. Season with salt and pepper.
2. 2
   Fold in tops and bottoms of wraps by about 1 inch, then roll tightly from one of the open sides to enclose filling. Wrap tightly in plastic or waxed paper. Refrigerate until ready to serve, up to overnight.