When selecting the green beans to fill this wrap, choose the fattest, greenest ones you can find. Seeding the tomatoes before putting them in the wraps prevents sogginess if they’re being made ahead.
1. Steam green beans 8 minutes in steamer until crisp-tender. Plunge into cold water, then drain, and pat dry.
2. Spread each tortilla with 2 Tbs. goat cheese and 2 Tbs. artichoke spread, leaving 1 inch edge on sides. Top with one-quarter tomato slices. Place 6 or 7 green beans in a tight bunch on top third of tortilla, then tightly roll tortilla like a burrito, folding in sides. Wrap in wax paper or foil until ready to serve.