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).⁠ ⁠ Grab the recipe below or linked in bio👇 Made with Native Forest Baby Artichoke Hearts by @thecuriouschickpea ✨ ⁠ ⁠ Ingredients:⁠ 1⁄2 block (8oz) extra firm tofu⁠ 8oz vegan cream cheese⁠ 1⁄4 cup nutritional yeast⁠ 1⁄2 tsp garlic powder⁠ 1⁄2 tsp salt, or to taste⁠ 1 jar Native Forest Baby Artichoke Hearts, chopped⁠ 1⁄4 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.