Coat a 3-quart rectangle baking dish with nonstick cooking spray; set aside. For filling, in a large bowl stir together the artichoke hearts, cream cheese, green onions, parmesan cheese, feta cheese and pesto.
Place about 1/4 cup filling onto each tortilla. Top with sweet pepper strips; roll up. Arrange tortilla rolls on baking dish.
Bake, uncovered, in a 350 degrees F oven about 15 minutes or until heated through. Cut each tortilla roll into thirds. Serve with Yogurt-Chive Sauce.
In a small bowl stir together yogurt and snipped fresh chives.