Tuesday, September 14, 2021

Veggie Wrap with Spinach Artichoke Cream Cheese

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If you are desperately trying to use up all of the zucchini and tomatoes that you harvested this year, have I got a sandwich for you! It’s a simple wrap that goes together quickly, providing you prepare your spinach artichoke cream cheese the day before. The wonderfully tasty cream cheese mixture (inspired by the iconic dip), lasts in the fridge for up to one week, and the flavor enhances if it’s left overnight before using. One wrap sandwich provides 2 to 3 servings of vegetables (depending upon how thickly you layer them), and is a delicious way to get your nutrition for the day. Make a number of them, wrap them tightly in cling film, and keep them at the ready in the fridge.

Veggie Wrap with Spinach Artichoke Cream Cheese

spinach herb tortillas
1 tomato
1 zucchini

½ red onion, thinly sliced*

½ c. Melissa’s red bell peppers, sliced into strips

2 leaves Romaine lettuce

1/2 c. grated mozzarella

Spinach Artichoke Cream Cheese (recipe below)

 Thinly slice tomato, sprinkle lightly with salt, and allow to drain on a paper towel-lined plate while you prepare the zucchini. Slice zucchini, lengthwise, into 1/8” - 1/4” strips. Sauté in a skillet or grill pan over medium-high heat, or on the grill, until both sides are nicely seared.

On one side of the tortilla, spread an ample portion of Spinach Artichoke Cream Cheese within a half-inch of the edge. Layer zucchini, tomato, onion, pepper, cheese, and lettuce. Salt and pepper to taste, and roll up burrito style. Slice in half on a diagonal and serve. May be made ahead, wrapped in plastic wrap, and stored in the fridge. Makes 2.

*I used a mandoline.

Spinach Artichoke Cream Cheese

 1 6-oz. jar marinated artichoke hearts, drained and chopped

1/2 10-oz. pkg. frozen chopped spinach, thawed, squeezed dry

1 8-oz. pkg. cream cheese, softened

2 T. Duke’s mayonnaise

2 T. sour cream

½ c. shredded mozzarella

½ t. garlic powder

1 t. dry Vermouth

¼ t. dried basil

1/8 t. salt

Few gratings freshly ground black pepper

Place all ingredients into a medium bowl, and beat with a hand mixer until smooth and creamy. Refrigerate until ready to use.


Angie's Recipes said...

That looks grand using spinach wrap!

Marie Smith said...

Sure looks good!

Linda said...

This looks delicious and just my kind of meal. The dip would really put it over the top for me. I became fond of veggie sandwiches back in the early 1980s and have loved them ever since. I keep forgetting to get tortillas at the store - they make the best!

thepaintedapron.com said...

The spinach artichoke cream cheese sounds so good! Great sandwich Pattie!

The Tote Trove said...

Anything made with cream cheese has to be good!

Alycia Nichols said...

A mandoline??? Really?!?!!! Wow…that’s getting those onions THIN! I’d probably have to her the zucchini that thin, too. I have come to like it cooked, but raw…jury is still out on that! I’m going to try this. Cream cheese is on sale this week!