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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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This was lunch the day after a game-day dinner at my house. The ingredients I used were leftovers from my antipasto tray, but you could use the same idea for a sandwich using any snack-tray holdovers in the fridge. Ingredients:
1 tablespoon cream cheese spread (i used spinach & artichoke) |
1/4 cup fresh spinach |
1 strip pickled grilled zucchini, diced |
1/4 cup marinated artichoke hearts, chopped |
4 green olives, sliced |
4 slices pepperoni |
1 ounce gouda cheese |
1 flour tortilla |
Directions:
1. Spread tortilla with cream cheese spread.
2. Arrange spinach leaves in straight line down center of tortilla.
3. Top with pepperoni and cheese.
4. Sprinkle with zucchini, artichokes and olives.
5. Roll tortilla tightly, burrito style.
6. Serve at room temperature.
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