Servings: 4
Calories: 178kcal
Ingredients
- 4 tablespoons basil pesto prepared
- 4 flour tortillas regular or flavored
- 1 cup baby spinach leaves
- shrimp cooked, cut into 1/2-inch pieces (about 1 to 1 1/2 cups total)
- 14 ounce artichoke hearts drained and chopped
- 1/2 cup tomatoes diced sun-dried
Instructions
- Spread pesto on one side of each tortilla.
- Roll up the spinach, shrimp, artichoke hearts, and sun-dried tomatoes.
Video
Nutrition
Calories: 178kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 734mg | Potassium: 123mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1161IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 1mg
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