Vegan Artichoke Dip Tortilla Pinwheels

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
  • 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
  1. 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.⁠
  2. Add the artichoke hearts, tomatoes, and scallions and stir together.
  3. 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.⁠
  4. 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.⁠
  5. 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.