Creamy Spinach and Feta Cheese Tortilla Wraps
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Diethood
Creamy Spinach and Feta Cheese Tortilla Wraps
Creamy Spinach and Feta Cheese Tortilla Wraps
Author: Katerina Petrovska
Serves: Serves 6
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Ingredients
- 4-ounces light whipped cream cheese
- 3 tablespoons extra virgin olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, cut into thin strips
- pinch of salt
- 1 garlic clove, finely chopped
- 1 bag (6 to 8 ounces) baby spinach leaves
- salt and fresh ground pepper, to taste
- 2 green onions, thinly sliced
- ¼ cup shredded parmesan cheese
- ⅓ cup crumbled feta cheese
- 6 to 8 (8-inch) low carb or whole wheat flour tortillas, room temperature
- Cooking Spray
Instructions
- Preheat oven to 350.
- Grease a baking dish with cooking spray and set aside.
- Place cream cheese in a medium sized mixing bowl and set aside.
- Heat olive oil in a large skillet; add onions and pepper strips.
- Season with salt and cook for 3 to 4 minutes, or until tender.
- Stir in garlic and continue to cook for 30 seconds.
- Add spinach; season with salt and fresh ground pepper and continue to cook and stir for 3 minutes, or until spinach is cooked down.
- Remove from heat and add spinach mixture to the cream cheese.
- Add green onions and cheeses; mix and stir until creamy and well incorporated.
- Place about ¼-cup filling onto each tortilla; roll it up.
- Arrange tortilla wraps in the previously prepared baking dish.
- Lightly coat each tortilla wrap with cooking spray.
- Bake for 15 minutes, or until lightly browned and heated through.
- Cut each roll in half and serve.
Notes
This is a great recipe to freeze and make in advance.
To freeze, allow the wrap to cool, then store in a resealable bag.
To reheat, microwave on high for 3 to 4 minutes.
To freeze, allow the wrap to cool, then store in a resealable bag.
To reheat, microwave on high for 3 to 4 minutes.
