Spinach and Artichoke Wrap

Spinach and Artichoke Wrap
1 can (15 oz) artichoke hearts, drained
2 whole wheat wraps (12″)
8 slices provolone cheese
1 red bell pepper
1 cup baby spinach, packed
coarse salt and pepper

Wrap artichoke hears in paper towels; squeeze out liquid and coarsely chop.  Set wraps on work surface.  Lay cheese on surfaces, then layer artichoke pieces, bell pepper and spinach.  Season with salt and pper.  Fold tops and bottoms of wraps in 1″ and roll tightly.  Makes 2.

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