Meaty marinated artichoke hearts provide an intriguing centerpiece to these crunchy wraps, which are a version of rolled aram sandwiches from the Mediterranean. Spreading a thin layer of cream cheese on the tortilla adds a touch of richness and keeps the wrap from getting soggy even if you make them the night before. It helps to thoroughly drain off the vegetables before adding them to the wrap. Don’t stress if the wrap doesn’t stay together perfectly at first; artichokes are slippery.
Makes 6 snack servings; 2 for lunch
Preparation Time: 20 minutes
1/3 of an organic English cucumber (3 ounces), cut into long, thin strips
2/3 cup shredded organic carrots
4 large leaves of hearts of organic romaine lettuce, ribs removed
2 teaspoons extra virgin olive oil
1/2 teaspoon red wine vinegar (preservative-free)
2 tablespoons low-fat organic cream cheese or Neufchâtel cheese, softened
2 (9-inch) whole wheat wraps or tortillas
8 pieces (quarters) marinated artichoke hearts, drained well
Salt and pepper to taste
1. Place the cucumbers, carrots and lettuce in a bowl and toss with the olive oil and red vinegar. Add salt and pepper to taste.
Spread the cream cheese in a thin even layer on top of each wrap.
2. Before adding each vegetable, let any excess vinaigrette drip off so it doesn’t make the sandwich soggy. Layer the lettuce over the top of the cream cheese, leaving a ½ inch border on one side of the wrap. Pile the carrots and cucumbers on the opposite end of the round, then add the artichoke hearts in a row down the center, overlapping. Season everything with salt and pepper to taste. Starting on the vegetable end, tightly roll the wrap toward the other side. The uncovered border should stick to the outside of the roll.
3. Carefully slice each wrap into 6 pieces and serve immediately. Or, if you want to make them in advance, wrap roll tightly in plastic wrap, refrigerate for 4 hours or overnight, then slice before serving.