Ingredients
1
box (9 oz) frozen chopped spinach
1/2
cup reduced-fat sour cream
1
tablespoon chopped fresh basil
1
tablespoon sun-dried tomato bits or chopped sun-dried tomatoes
1/8
teaspoon salt
1/2
teaspoon lemon juice
1
clove garlic, finely chopped
8
Old El Paso™ flour tortillas for soft tacos & fajitas, 6 inch (from 10.5-oz package)
1/2
lb sliced cooked ham
1
jar (12 oz) sliced roasted red bell peppers in water, drained (about 1 1/4 cups)
8
oz sliced provolone cheese
Preparation
Remove spinach from pouch; place in colander. Rinse with warm water until thawed; drain well. Squeeze spinach dry with paper towel. Meanwhile, in small bowl, mix sour cream, basil, tomatoes, salt, lemon juice and garlic.
On each tortilla, spread 1 tablespoon sour cream mixture. Top 4 tortillas evenly with ham, roasted peppers, spinach and cheese. Cover with remaining tortillas, sour cream mixture down.
Spray griddle or 12-inch skillet with cooking spray; heat over medium heat. Cook 2 sandwiches at a time 2 to 3 minutes on each side or until golden brown and thoroughly heated. Cut each sandwich in half to serve. Serve with your favorite soup or salad, if desired.
