| 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
Instructions
- Spread pesto on 1 side of tortillas. Top with spinach, shrimp, artichoke hearts, and sun-dried tomatoes and roll up.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 268 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 9 g |
| Cholesterol | 4 mg |
| Sodium | 656 mg |
Reviews
Wonderful! Adding the feta cheese and avocado took them over the top!
como esta the cometa muy biens
We ate this again and added feta cheese and instead of just sun dried tomatoes all I had was sun dried tomato pesto. This is an outrageous meal and two feeds me and both my kids.
I made this last night for dinner. We loved it. It was so quick and easy to make. I added feta cheese and also diced avocado for some extra flavor. Since I didn’t have sun-dried tomatoes, I diced up a tomato.
Im not yet done with it but the smell of the house is wonderful. I went ahead and found another recipe for shrimp since this one did not have one. I gave the shrimp some spice with Spicy grilled shrimp but only with a pan sear since i live in an apartment. I used the same marinade on chicken and i used the rub as well and the chicken alone is out of this world. The basil pesto recipe i got was ok maybe maybe my eyeballing it wasnt working correctly it is a very bold flavor. I honestly think the next time i do this recipe its gonna have hummus as the condiment!
The family loves this as a summer time meal because it is light and satisfying. The pesto completes the flavor, and packs quite a punch. The recipe works well with chicken too. Highly recommend.
I was pleasantly surprised by the amount of flavor in this wrap! It had a fresh, summer taste that hit the spot. The only changes I made were 1. adding lemon juice to the shrimp; and 2. using Tyler’s recipe for basil pesto (I didn’t like the look of the prepared pestos at the store — they looked too oily). I also mixed it with wheat pasta and feel that it could easily be used as a cold pasta salad (or warm for that matter!). I will definitely incorporate this into my dinner repertoire.
I felt like the shrimp got lost in the flaovors of the pesto, sun dried tomatoes and artichoke hearts. I do enjoy all those flavors and it was easy to make but I think next time I will try it with leftover grilled chicken. I think the chicken will hold up better to the other dominant flaovors.
This was a very good recipe, great flavor.