Best Artichoke Spice Wrap

For the spread:

1-8 oz package of cream cheese, softened

2 tbs real mayonnaise

1/4 c freshly grated parmesan cheese

1 tsp garlic, minced

1 large jalapeno, seeded and fine minced

1-13.75 oz can artichokes, quartered

For the Wrap:

2 large ripe avocados, seeded and peeled

1/2 tbs lime juice

salt to taste

4 large burrito size tortillas

8 large green leaf lettuce leaves, washed and dried

2 c shredded colby-jack cheese

2 c grape tomatoes, sliced in half

16 slices deli cut turkey

16 slices red onion

1 1/2 c cilantro, washed and dried

To make the artichoke spread, combine all ingredients in a medium sized bowl. Mix thoroughly and refrigerate for a minimum of two hours. While the spread is cooling, make the avocado spread by combining the avocado, lime juice and salt in a bowl. Mash together well with a whisk or masher. Make sure you mash up any chucks to get it as smooth as possible. Cover with plastic wrap by pressing the wrap against the mixture, making sure no air is allowed to touch your avocado. Refrigerate until ready to use.

Once you are ready to arrange your wraps, heat the tortillas just enough to soften them up a bit. While they are still slightly warm, begin arranging them or you will have a hard time rolling them once they cool completely and harden back up. Start by spreading 1/2 c of the artichoke spread on the tortilla. Arrange 2 lettuce leaves in the center. Sprinkle with shredded cheese and arrange 4 slices of meat on top. Add the tomatoes and onions. Spread 1/4 c of the avocado over the tomatoes and add the red onions. Top with some cilantro. Time to roll’er up. Fold in the bottom and fold one long side over, tucking in as you roll. There you have it! An amazingly easy dinner for very little money.