Preheat oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves. Drizzle with Olive oil, wrap in foil, and roast for 30-40 minutes, or until cloves are soft and golden.
Let the garlic cool slightly, then squeeze out the roasted garlic cloves into a small bowl and mash.
In a medium bowl, combine all Filling ingredients, including the mashed Roasted Garlic, and mix well until fully combined.
Warm tortillas according to package directions.
Spread approximately 1/2 cup of the spinach artichoke filling evenly over each tortilla.
Roll up the tortillas tightly and serve immediately.
Ingredients
4
1 headN/AGarlic
1 tbsp15 mLOlive oil
10 oz283 gFrozen chopped spinach-thawed and squeezed dry
14 oz397 gArtichoke hearts-drained and chopped
8 oz227 gCream cheese-softened
1/4 cup60 mLMayonnaise
1/2 cup120 mLMonterey Jack cheese-shredded
1/4 cup60 mLParmesan cheese-grated
4 cloves12 mLRoasted garlic-mashed
1/4 tsp1.25 mLRed pepper flakes
1/4 tsp1.25 mLSalt
1/8 tsp0.625 mLBlack pepper
8N/ALarge whole wheat tortillas
Equipment
Baking sheet
Foil
Medium bowl
Skillet or microwave
Spatula
Instructions
Preheat oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves. Drizzle with Olive oil, wrap in foil, and roast for 30-40 minutes, or until cloves are soft and golden.
Let the garlic cool slightly, then squeeze out the roasted garlic cloves into a small bowl and mash.
In a medium bowl, combine all Filling ingredients, including the mashed Roasted Garlic, and mix well until fully combined.
Warm tortillas according to package directions.
Spread approximately 1/2 cup of the spinach artichoke filling evenly over each tortilla.
Roll up the tortillas tightly and serve immediately.
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