Spinach Artichoke Pinwheels
This recipe makes approximately 24 spinach cream cheese pinwheels, depending on the size of your tortillas and how you slice them. Prepping for a party? This recipe is simple to double so you can whip up as many pinwheels as you need.
This particular pinwheel recipe can get much soggier than others, because of the artichoke hearts and spinach. It’s best to make these, roll and refrigerate, and serve on the same day.
Ingredients needed
Simple recipes are a favorite here at MoneywiseMoms, and this recipe for salmon pinwheels is just that! You only need:
- spinach herb wraps
- cream cheese
- sour cream
- grated Parmesan cheese
- red pepper flakes
- garlic powder
- frozen chopped spinach, thawed and drained
- artichoke hearts
If you’re not a fan of spinach wraps, just use regular flour tortillas. You can also choose low carb tortillas, found in most stores. Other options are whole wheat tortillas or tomato-flavored ones.
Can I use prepared spinach artichoke dip instead?
Totally! If you don’t want to make the filling yourself, choose your favorite prepared spinach artichoke dip. You can always add some crushed red pepper or Tabasco sauce if you want more of a “kick.”
In a mixing bowl, add softened cream cheese, sour cream, Parmesan cheese, red pepper flakes, and garlic powder. Stir well to combine.
Stir in the spinach and chopped artichoke hearts. Mix well.
Divide mixture between the spinach and herb wraps, and spread across the entire surface.
Start at one end, and roll tightly until you meet the other end.
Wrap in plastic wrap, and refrigerate for 1 hour, or until ready to serve.
Using a serrated knife, discard the ends (or eat them!), and cut into one-inch sections.
Arrange on a platter to serve.
Spinach Artichoke Pinwheels
Recipe details
- 24 pieces
- Prep time: 20 Minutes Cook time: 1 Hours Total time: 1 hr 20 min
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