12 oz. can white albacore tuna in water, drained
3 canned whole artichokes, chopped (not marinated)
3 Tbls. chopped sun-dried tomatoes
3 Tbls. favorite hummus (i.e. red pepper)
1 Tbls. fresh lemon juice
1/4 t. freshly ground black pepper
1/2 c. fresh baby spinach leaves
2 slices provolone cheese, cut in half (4 if you prefer more cheese)
4 whole-grain tortillas
olive oil or nonstick cooking spray
In medium bowl, flake tuna with fork; stir in artichokes, sun-dried tomatoes, hummus, lemon juice, and pepper.
Divide tuna mixture, spinach, and cheese equally, onto half of each tortilla; fold other half of tortillas over filling.
Lightly brush large skillet with olive oil or spray with nonstick cooking spray; heat over medium heat.
In 2 batches, carefully add 2 folded tortillas and cook until browned and cheese is melted, turning once (about 6 minutes total).
Remove to a cutting board and cut each folded tortilla into 3 triangles.
Serves 2-4