Creamy Spinach and Feta Cheese Tortilla Wraps

• Vegetarian

• Produce

  • 1 bag Baby spinach, leaves
  • 1 Garlic clove
  • 2 Green onions
  • 1 Red bell pepper
  • 1 Yellow onion, small

• Baking & Spices

  • 1 pinch Salt
  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 1 Cooking spray
  • 3 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 6 (8-inch gluten free, low carb or whole wheat flour tortillas, gluten free

• Dairy

  • 1/3 cup Feta cheese
  • 1/4 cup Parmesan cheese
  • 4 oz Whipped cream cheese, light

Found on diethood.com

Description

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
• 1/4 cup shredded parmesan cheese
• 1/3 cup crumbled feta cheese
• 6 to 8 (8-inch) gluten free, low carb or whole wheat flour tortillas, room temperature
• Cooking Spray

Directions

• 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 1/4-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.

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