20-Minute Spinach Artichoke Pinwheels
Deliciously creamy vegan pinwheels filled with spinach, artichoke, sunflower seed protein, and sun-dried tomatoes. Quick to make, fiber-rich, and perfect for parties, packed lunches, or meal prep.
Equipment
- 1 high-powered food processor or blender
- 1 sharp knife
- 1 spatula
- Plastic wrap or parchment paper
- Measuring cups and spoons
Ingredients
- 1 cup raw sunflower seeds or raw cashews
- ½ cup filtered water
- ¼ cup non-fortified nutritional yeast or regular
- 1 teaspoon agave syrup or sweetener of choice
- Juice of 1 medium lemon ≈2–3 tablespoons
- ½ teaspoon granulated garlic
- ½ teaspoon granulated onion
- ¼ teaspoon sea salt
- 12 oz jar marinated artichoke hearts drained
- 3 large 12-inch tortillas your choice
- 3 cups baby spinach packed
- 10 –12 oz jar sun-dried tomatoes drained (≈15 pieces)
Instructions
- Prep the Seeds for Creamy Filling: Start by preparing your sunflower seeds (or cashews). If your food processor or blender isn’t super high-powered, soak the seeds in hot water for 20–60 minutes to soften them. This ensures your filling becomes smooth and creamy, rather than grainy. If you’re using a strong blender like a Vitamix or Blendtec, you can skip the soaking step. Drain the seeds before blending.
- Blend the Base Mixture: In a food processor or blender, combine the soaked sunflower seeds, ½ cup of filtered water, nutritional yeast, agave syrup, fresh lemon juice, granulated garlic, granulated onion, and sea salt. Blend continuously until the mixture is silky smooth, scraping down the sides with a spatula once or twice to make sure every bit is incorporated. The consistency should be creamy but not runny.
- Incorporate the Artichokes: Drain the jar of marinated artichoke hearts thoroughly. Add the artichokes to the blended seed mixture and pulse gently a few times. The goal is to have small chunks of artichoke in the filling—it should be textured, not completely pureed. This adds both flavor and a pleasant bite to your pinwheels.
- Prepare Tortillas for Assembly: Lay your 12-inch tortillas flat on a clean work surface. Make sure they’re fully thawed and flexible so they roll easily. If needed, warm them slightly for a few seconds in the microwave or on a skillet to make rolling smoother.
- Spread the Filling Evenly: Using a spatula, spread about one-third of the creamy filling onto one tortilla. Aim for an even layer about ⅛–¼ inch thick, covering the entire surface. A uniform layer ensures that each pinwheel slice has the perfect balance of flavor and texture.
- Layer the Spinach: Add 2–3 handfuls of baby spinach in thin layers over the filling. Spread it evenly so the spinach doesn’t overpower the tortilla or make it difficult to roll. The spinach provides fiber, color, and freshness to every bite.
- Arrange the Sun-Dried Tomatoes: Place sun-dried tomato pieces in a single row along the length of the tortilla, slightly overlapping them for even distribution. If your tomatoes are firm, soak them in hot water for 30–40 minutes and pat them dry with a paper towel to make them more pliable. This step ensures the tomatoes integrate seamlessly into the pinwheels.
- Roll the Tortilla Tightly: Starting from one edge, roll the tortilla tightly into a log, keeping the filling and layers intact. The tighter the roll, the easier it will be to slice into clean pinwheels. Wrap the rolled tortilla in plastic wrap or parchment paper to secure it. Repeat steps 5–8 for the remaining tortillas and filling.
- Chill for Perfect Slicing: Place the wrapped rolls on a plate and freeze for 60–90 minutes, or refrigerate for several hours or overnight. Chilling firms up the filling and tortillas, making it much easier to cut uniform slices without the pinwheels falling apart.
- Slice into Pinwheels: Unwrap one roll at a time. Wet your sharpest knife with water to prevent sticking, then slice the roll into approximately 1-inch thick pinwheels. Cut with a confident, smooth motion to maintain shape. The ends may be slightly uneven; these make great “chef’s snacks.”
- Serve and Enjoy: Arrange the pinwheels on a platter for serving. They make a colorful, appetizing snack for lunchboxes, picnics, parties, or quick bites at home. The creamy, flavorful filling, combined with fresh spinach and sun-dried tomatoes, creates a perfectly balanced, plant-based snack.
- Store Leftovers Safely: Store any leftover pinwheels in an airtight container in the refrigerator for up to 4–5 days. For longer storage, freeze them and thaw before serving. This makes them an excellent option for meal prep, party trays, or healthy grab-and-go snacks throughout the week.
Notes
- For a smoother filling, soak the sunflower seeds or cashews in hot water for 20–60 minutes if your blender or processor isn’t high-powered.
- Non-fortified nutritional yeast keeps the filling pale, but regular nutritional yeast works fine and adds a richer flavor.
- Marinated artichoke hearts provide a subtle tang and soft texture; water-packed ones are an alternative but may require extra seasoning.
- Large, flexible tortillas work best to prevent cracking when rolling; warming them slightly makes rolling easier.
- Sun-dried tomatoes in oil are ideal, as they remain pliable and flavorful. If using dry ones, soak in hot water and pat dry before using.
- Freeze pinwheels for 60–90 minutes before slicing to ensure clean, uniform cuts. Ends may be slightly uneven—perfect for snacking.
- These pinwheels are great for make-ahead meal prep and store well in airtight containers for 4–5 days in the refrigerator.
