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:

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.