Whole wheat tortillas add extra fiber and a pretty color contrast in these flavorful wraps.
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3 tablespoons light sour cream
1 tablespoon pesto
2 (8-inch) whole wheat flour tortillas
1 cup packed fresh spinach leaves, washed, stems removed, torn
1 small tomato, thinly sliced, cut in half
4 (3/4-ounce) slices Land O Lakes® Provolone Cheese, cut in half
Combine sour cream and pesto in small bowl. Spread evenly over tortillas.
Layer tortillas with spinach leaves, tomato slices and cheese. Roll up tortillas. Secure with toothpicks, if necessary.