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Categories:Viewed: 11 - Published at: 7 years ago
Ingredients
- 4 tablespoons basil pesto
- 4 flour tortillas (regular or flavored)
- 1 cup baby spinach leaves
- 2 cups cooked medium shrimp, cut into 1/2-inch pieces
- 1 (14 ounce) can artichoke hearts, drained and chopped (I used jarred, marinated as mentioned in the description above)
- 1/2 cup diced sun-dried tomato
Method
- Spread 1 Tablespoon of pesto on each of the tortillas.
- Top evenly with the spinach, shrimp, artichoke hearts and sun-dried tomatoes and roll up.
