Taige Shukla
By Taige Shukla
Hot and humid Carolina Summer is in full swing Saathee fam! We are once again taking it easy on the cooking / baking because let’s be honest, no one wants to spend their summer in front of a hot stove. Pinwheels, or “roll-ups”, are a classic light bite that I’m sure many of us have enjoyed at least once in our lives. There are so many flavor combinations that can be incorporated into these, ranging from favorite dips like buffalo or spinach artichoke, to favorite sandwich or taco toppings. So long as the ingredients are easily spreadable and small enough to be rolled tightly into a tortilla, the possibilities are endless! Last month my aunt thought it would be a fun idea to make pinwheels for an upcoming family gathering, and of course they were an instant hit! I chose to go with spinach artichoke for the filling because I know it’s a dip our family always loves and it’s super easy to whip up. Our family also tends to like things on the spicier side, so adding in some extra red pepper flakes gave it the perfect kick. These pinwheels take less than an hour to prepare and are a great addition to any summer potluck, picnic, or day on the water! Follow us at @saatheemagazine and @whatsthe_chai on Instagram and let us know if you give these a try! Happy August!
Servings: About 48
Prep Time: 45 minutes
Ingredients
4 large flour tortillas (I went with spinach)
16oz cream cheese (2 packages)
2 cups frozen chopped spinach
1 cup artichoke hearts, chopped
½ cup plain Greek yogurt
¾-1 cup freshly grated parmesan cheese
1-2 tsp red pepper flakes
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
Dash of black pepper
Directions
Start by prepping the ingredients. Let the cream cheese sit out at room temperature until softened, thaw and drain the spinach, and grate the parmesan cheese. Once the cream cheese is softened, combine all ingredients in a large bowl, aside from the tortillas. Note: try the filling and feel free to adjust the spices. If you prefer spicy, add more red pepper flakes.
Divide the mixture evenly among the four tortillas and spread. Leave about an inch around the edges clear, this way the mixture does not leak out when rolling them up. Option: top with a bit more parmesan or red pepper flakes before rolling.
Roll up each tortilla fairly tight, making sure the filling does not fall out. Place the rolls in the freezer for 10-
15 mins, to let the filling solidify a bit before slicing.
Finally, cut the rolled tortillas into about ½ inch thick slices. Each piece should have a slight spiral in the middle, hence the name “pinwheels”. Serve immediately or place in the refrigerator until ready to serve. Enjoy!
