- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 4 servings
Ingredients
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
Directions
- Spread pesto on 1 side of tortillas. Top with spinach, shrimp, artichoke hearts, and sun-dried tomatoes and roll up.
