Love this recipe! I did add a small layer of hummus to each tortilla, and some thinly sliced tomatoes. Used a little bit of olive oil when cooking.

was terrible, my husband usually loves my stuff i make from here but it just didn't taste right. im going to have to say this was terrible

These are such a great option!! So easy to make and cook. My son loved them. I loved them. Can’t wait to make them again.

Tweaked this heavily, adding sauteed baby portabella mushrooms, yellow bell peppers, minced garlic, and tomatoes. Also sauteed the onions and spinach. Sprinkled Greek Cavender's seasoning in the outside of the tortillas before cooking. Mixed a little balsamic glaze with some sun-dried tomato hummus for a dip. It was killer. I've never bought roasted red peppers before but I'll be using them again in something soon. Overall, this recipe is a great concept!

I didnt use spinach, subbed cherry tomatoes for bell peppers and ended up baking them all in one pan because it was faster since I was making them for a crowd of friends. Also added some greek seasoning. Everyone loved it.

Good, it was good, good

We didn't use frozen spinach, so we were a little confused on how that would translate from frozen to fresh. We also left out the olives. Wish I would have put some olive oil or some form of heat into the mixture. This also worked better cooking on he toasted oven! We will be making again.

Love these. I sauté the veggies and also add mushrooms to the mixture. I will make a batch of the veggie filling and keep it in the refrigerator for a quick meal throw together; just add the cheese when I am ready to cook them.

Very tasty and easy to make. It is healthy too. We have more left to freeze after dinner.