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Mediterranean Shrimp Wraps
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4 tablespoons prepared basil pesto
4 flour tortillas, regular or flavored
1 cup baby spinach leaves
Cooked shrimp, cut into 1/2-inch pieces (about 1 to 1 1/2 cups total)
1 (14-ounce) can artichoke hearts, drained and chopped
1/2 cup diced sun-dried tomatoes
Spread pesto on 1 side of tortillas. Top with spinach, shrimp, artichoke hearts, and sun-dried tomatoes and roll up.
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Other Recipes from this Episode
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