[.feature]4[.feature] roasted garlic & herb egglife® wraps
[.feature]1[.feature] cup fresh spinach
[.feature]1[.feature] cup mozzarella cheese, shredded
sliced plum tomatoes
cooking spray
[.feature]½[.feature] cup canned artichokes (about ½ a can)
[.feature]2[.feature] oz cream cheese
[.feature]2[.feature] tbsp sour cream
To make artichoke cream, place all ingredients in a small food processor.
Process until smooth, scraping down sides if necessary.
To assemble each wrap, start with ¼ cup spinach, top with several tablespoons of the artichoke cream, then add ¼ cup mozzarella cheese and several thin slices of tomato, then roll wrap.
Spray outside of the wrap lightly with cooking spray.
Place in panini press, wrap side down, and warm it until cheese is melted. Alternatively, heat in non-stick skillet until cheese is melted.
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