Cafe LouLou's spinach artichoke wrap

Hi, I'm new to this forum but look forward to learning lots from Louisville foodies. I write for a food site so do lots of home cooking, but like to eat in some of our great restaurants when the budget allows. One of my favorite dishes in town is Cafe LouLou's spinach artichoke wrap. My husband and I want to try to replicate it at home.

We bought some lavash from Lotsa Pasta, along with some of their grilled artichokes. I'll also add uncooked baby spinach and goat cheese (which I like better than feta). They use tomatoes in theirs, but this being January I think I'll skip them or use sundried. My big question is the creamy kind of white sauce in the wrap. What is it? Is it like a bechamel but not as thick? Any ideas or tips on how to make these at home?

Thanks!

Dana - I'll ask one of our saute cooks to make absolutely certain, but I think it's probably just hot pan, margarine, onion, garlic, artichokes, deglaze with white wine and chicken stock, a touch of cream and reduce to au sec. Lots of salt, lots of white pepper.

There MAY be Lou Lou Dust in it; probably, in fact. Unfortunately I won't be able to tell you what Lou Lou Dust is made of - it's a spice blend that's mixed off site especially for our restaurants. Nobody except the chef knows every ingredient that's in it, but it's a cajun flavor profile. I can see red pepper flakes and dried thyme in it with the naked eye. If I tell you any more I'd have to kill you.

Then you just roll the mixture up with the spinach and tomatoes (you haven't lived until you've had it with warm crunchy bacon bits added to it), tuck the ends in, and we send it through the pizza oven (basically 500 F for 5-8 minutes, probably you shouldn't use such a high temp in a home kitchen). Cut in half on an angle and serve warm.

I will confirm on Tuesday (the next time I work), but that'll get you pretty close.

Thanks Marsha! I'm so excited to try it -- we're going to try them for lunch. I'll report back.
(And I'm intrigued by the LoLou dust!)

Success! Thanks again Marsha. They were delicious.

We used equal parts cayenne, white pepper and Herbs de Provence, used a splash of brandy (didn't have white wine in the house), and vegetable stock. Here are the results: http://www.flickr.com/photos/travelingmcmahans/sets/72157612669221879/

That looks pretty authentic! Good job!

And here's my write-up:

http://www.foodconnect.com/article/Homemade-Restaurant-Style-Spinach-and-Artichoke-Wraps

Nice job, Dana. I'm not sure that we use cheese in the original version, but I'm gonna love trying it with your goat cheese addition!

PLEASE find out if it includes chicken stock!

PLEASE find out if it includes chicken stock!

Heather, you're safe. I just called the sous chef and made sure. No chicken stock! (sorry about that, Dana!)

PLEASE find out if it includes chicken stock!

Heather, you're safe. I just called the sous chef and made sure. No chicken stock! (sorry about that, Dana!)

YAY! Thank you so much for checking Marsha. It would have never occurred to me to ask.

PLEASE find out if it includes chicken stock!

Heather, you're safe. I just called the sous chef and made sure. No chicken stock! (sorry about that, Dana!)

THanks! Glad to know I'm not limited to only my own version of the wrap from now on