This protein packed tortilla pinwheel recipe is perfect for a work or school lunch and will have you forgetting about summer in no time! (maybe).
Made with Native Forest Baby Artichoke Hearts by @thecuriouschickpea
These pin wheels have an ultra creamy and cheesy filling and are made with Native Forest Baby Artichoke Hearts.
Pack up some pinwheel slices with some fruit and a salty snack and you have yourself such a perfect lunch that is tasty cold or room temperature.
Artichoke Dip Tortilla Pinwheels
Ingredients:
-
½ block (8oz) extra firm tofu
-
8oz vegan cream cheese
-
¼ cup nutritional yeast
-
½ tsp garlic powder
-
½ tsp salt, or to taste
-
1 jar Native Forest Baby Artichoke Hearts, chopped
-
¼ cup chopped roasted marinated tomatoes or sun dried tomatoes
-
2-3 scallions, sliced
-
3-4 large flour tortillas
-
baby spinach
Instructions:
-
Mash tofu really well, or blend with an immersion blender or small food processor, until it is creamy and fairly smooth (the texture of ricotta). Transfer it to a large bowl and add the cream cheese, nutritional yeast, garlic powder, and salt and whisk together until combined.
-
Add the artichoke hearts, tomatoes, and scallions and stir together.
-
Spread a thick layer of the artichoke dip over a large tortilla, then top with a single layer of baby spinach, leaving some dip at one edge uncovered so it will stick to the tortilla when rolled.
-
Tightly roll the tortilla towards the side that’s not covered with spinach, then put seam side down to slice. Gently cut into about 1-inch slices with a serrated knife so as not to squeeze out all the filling.
-
Store pinwheels in an airtight container, they will keep for about 3 days, but are best the first day as the tortillas get a bit soggy over time.
