Artichoke Heart Sandwiches Snacks Tofu & Tempeh

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
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.

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