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2 servings
25 min active time
25 min total time
3.0 (2 votes)
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Original
1⁄2 tsp | |
1 diced | |
6 oz diced | |
4 cups | |
3 oz | |
1 Tbsp | |
to taste | |
2 |
Amount per serving
Daily %
Calories
652
33%
Total Fat
36 g
46%
Cholesterol
65 mg
22%
Sodium
1544 mg
67%
Total Carbohydrates
67 g
24%
Fiber
15 g
53%
Total Sugar
15 g
Proteins
21 g
41%
Calcium
604 mg
46%
Iron
5.3 mg
29%
Potassium
1082 mg
23%
Vitamin D
0.23 mcg
1%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
Prepare Filling
- 1Heat the olive oil in a pan over medium heat.
- 2Add the garlic and sautée for 1 minute. Add artichoke hearts and 2 cups of baby spinach. Stir to combine and cook until spinach begins to wilt.
- 3Add cream cheese, mayo, salt, pepper and red pepper flakes to the pan. Stir to combine. Heat through and set aside.
Cook Each Tortilla
- 1Place a tortilla on a large pan on medium-heat. Cover half of the tortilla with some spinach artichoke mixture and baby spinach.
- 2Fold the tortilla in half and cook until bottom begins to brown (approx. 2 minutes).
- 3Flip and cook until other side is browned as well.
- 4Repeat for each tortilla.
- 5Slice and serve.
- 1Place a tortilla on a large pan on medium-heat. Cover half of the tortilla with some spinach artichoke mixture and baby spinach.
Published by Julien Amelot