Recipe by Sarah Kirkconnell. www.trailcooking.com
About 1 serving
- 1 burrito-size flour tortilla
- 1 tbsp ranch dressing
- 2 slices cheese
- 3 slices deli meat
- 1 14-ounce can artichoke hearts, drained
- 1/4 cup baby spinach leaves
Lay out tortilla and brush on dressing. Lay down the cheese and deli meat.
Take two artichoke hearts from the can and squeeze gently to remove all water; chop up and sprinkle on top. Lay spinach on top, and roll up tightly.
Wrap in plastic wrap and chill. Carry to the trailhead in a cooler.