Spinach & Artichoke Wrap {Recipe}

August is National Sandwich Month so I wanted to share a sandwich idea that is simple, healthy, and delicious. This recipe is from Executive Chef Anthony Stewart from the Pritikin Longevity Center.

Makes 4 wraps


  • 1 cup artichoke hearts, cooked
  • ¼ cup fat-free sour cream
  • 1 teaspoon minced garlic
  • ½ teaspoon black peppercorns, ground
  • 1 teaspoon minced Italian parsley
  • ¼ cup plain fat-free yogurt
  • 2 cups frozen chopped spinach, thawed
  • 1 tablespoon low-sodium stoneground mustard
  • 4 whole-wheat lavash breads (Lavash is a soft thin flatbread about the size of large rectangular-shaped tortilla.)


  • Puree all ingredients except lavash breads in food processor.
  • Cut each bread in half. Divide spinach/artichoke mixture equally on each piece of bread.
  • Roll into wrap.

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