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Protein-Packed Spinach Artichoke Pinwheels

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These protein-packed spinach artichoke pinwheels are a quick, easy, and wholesome snack combining creamy cheese, spinach, and artichokes rolled in whole wheat tortillas. Perfect for a satisfying bite that’s both flavorful and nutritious.

Ingredients

Scale
  • 4 large whole wheat tortilla wraps (10-inch diameter)
  • 1 cup frozen spinach, thawed and squeezed dry
  • 1 cup artichoke hearts, chopped (canned or jarred, drained)
  • 4 ounces cream cheese, softened
  • ½ cup small-curd cottage cheese
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon lemon zest (freshly grated, optional)
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon olive oil (for brushing before baking)

Instructions

  1. Thaw 1 cup of frozen spinach completely and squeeze out as much liquid as possible using a clean kitchen towel or paper towels (about 5 minutes).
  2. Drain 1 cup of artichoke hearts well and chop into small, bite-sized pieces (2-3 minutes).
  3. In a medium bowl, combine 4 ounces softened cream cheese with ½ cup small-curd cottage cheese. Stir until smooth but still a bit textured.
  4. Add the spinach, chopped artichokes, ¼ cup grated Parmesan, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon lemon zest, salt, and black pepper to taste. Fold in 2 tablespoons chopped fresh parsley. Mix gently until evenly distributed (5 minutes).
  5. Lay out a tortilla wrap on a clean surface. Spread about ¼ of the filling evenly over the surface, leaving a ½-inch border along the edges to prevent overflow when rolling.
  6. Roll tightly but without squeezing the filling out. Repeat with remaining wraps and filling (10 minutes).
  7. Optional: Wrap the rolls in plastic wrap and refrigerate for 15-20 minutes to firm up for cleaner slicing.
  8. Using a sharp knife, slice each roll into 1-inch thick pinwheels. Place cut-side down on a parchment-lined baking sheet. Brush tops lightly with olive oil (5-7 minutes).
  9. Preheat oven to 375°F (190°C). Bake pinwheels for 15-18 minutes or until edges are golden and filling is heated through. Watch closely after 12 minutes to prevent over-browning.
  10. Let pinwheels cool for 5 minutes on the baking sheet before serving. Best enjoyed warm or at room temperature.

Notes

Squeeze out excess moisture from spinach and drain artichokes thoroughly to prevent soggy filling. Chilling rolled wraps before slicing helps achieve cleaner cuts. Brushing olive oil on top before baking promotes browning and crispness. Pinwheels can be assembled ahead and refrigerated for up to 24 hours before baking. Freeze sliced pinwheels individually on a baking sheet, then store in freezer bags for up to 2 months; bake from frozen adding a few extra minutes.

Nutrition

Keywords: spinach artichoke pinwheels, protein snack, easy snack recipe, healthy snack, whole wheat tortilla, creamy cheese snack, party appetizer

Find it online: https://sofiaspice.com/protein-packed-spinach-artichoke-pinwheels-easy-homemade-snack-recipe/