Creamy Spinach Artichoke Burritos
These Creamy Spinach Artichoke Burritos are a delightful twist on a classic appetizer, perfect for using up leftover spinach artichoke dip. Each burrito is packed with a rich and creamy filling, combining nutritious spinach, tender artichoke hearts, and a blend of cheeses, all enveloped in a soft tortilla. Pair these with roasted red peppers for a burst of flavor or serve with marinara sauce for a delicious dip. Great for lunch, as a snack, or even as a party appetizer, they freeze beautifully, making them a convenient option for busy days.
N/A
Servings
200
Calories
9
Ingredients
Ingredients
Frozen spinach
2 (10 ounce packages, thawed and drained)
Low-fat cream cheese
8 (ounces, softened)
Parmesan cheese
1/4 (cup, grated)
Artichoke hearts
1 (14-ounce can, drained and quartered)
Light mayonnaise
1/3 (cup)
Garlic powder
1 (teaspoon)
Salt
1/2 (teaspoon)
Black pepper
1/4 (teaspoon)
Flour tortillas
10 (6-inch size, or preferred size)
Instructions
1
Begin by defrosting the frozen spinach. Microwave both packages of spinach on high for about 6 minutes until thawed.
2
After defrosting, drain the spinach well. Wrap it in a clean kitchen towel and twist to squeeze out any excess moisture. This is crucial to avoid soggy burritos.
3
In a large mixing bowl, combine the drained spinach with low-fat cream cheese, grated parmesan cheese, quartered artichoke hearts, light mayonnaise, garlic powder, salt, and black pepper.
4
Mix all the ingredients together until well combined and creamy.
5
Lay a tortilla flat and scoop roughly 1/3 cup of the spinach-artichoke filling into the center. Roll the tortilla tightly, tucking in the sides as you go to seal the filling inside. Repeat with the remaining tortillas and filling.
6
Preheat your oven to 350°F (175°C). Arrange the rolled burritos in a glass baking dish. Cover with foil and bake for approximately 20-25 minutes, or until heated through. Alternatively, you can microwave them individually until hot.
7
To freeze the burritos, wrap each one tightly in aluminum foil and then place all the wrapped burritos into a freezer bag. They can be stored in the freezer for up to 3 months.
Nutrition Information
8g
Fat
24g
Carbs
9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Creamy Spinach Artichoke Burritos?
These burritos are a delightful twist on the classic spinach artichoke dip, featuring a rich, cheesy filling wrapped in a soft flour tortilla.
What ingredients are needed for this recipe?
You will need frozen spinach, low-fat cream cheese, Parmesan cheese, canned artichoke hearts, light mayonnaise, garlic powder, salt, black pepper, and flour tortillas.
Is this recipe vegetarian-friendly?
Yes, these burritos are vegetarian as they contain no meat products.
How many calories are in one burrito?
Each burrito contains approximately 200 calories.
What is the fat content per serving?
Each burrito contains about 8g of fat.
How much protein is in these burritos?
There are 9g of protein in each serving.
How many carbohydrates are in a burrito?
Each serving contains 24g of carbohydrates.
Can I freeze these burritos for later?
Yes, these burritos freeze beautifully. Wrap them tightly in foil and store them in a freezer bag for up to 3 months.
How do I prepare the frozen spinach?
Microwave the spinach for about 6 minutes to thaw, then drain it well and squeeze out excess moisture using a kitchen towel.
Why must I squeeze the moisture out of the spinach?
Draining the spinach thoroughly is crucial to prevent the burritos from becoming soggy.
What size tortillas should I use?
The recipe recommends using 6-inch flour tortillas, but you can use any size you prefer.
How much filling goes into each burrito?
Scoop roughly 1/3 cup of the spinach-artichoke mixture into the center of each tortilla.
How long do I bake the burritos?
Bake them in a covered dish at 350°F (175°C) for 20-25 minutes.
Can I cook them in the microwave instead of the oven?
Yes, you can microwave individual burritos until they are heated through.
What are some serving suggestions?
Pair them with roasted red peppers or serve them with a side of marinara sauce for dipping.
Are these burritos good for parties?
Absolutely! They work great as a party appetizer, lunch, or a quick snack.
Can I use regular cream cheese instead of low-fat?
Yes, regular cream cheese can be used if you prefer a richer texture.
How many burritos does this recipe make?
This recipe is designed to make 10 burritos using 6-inch tortillas.
What type of artichoke hearts should I buy?
Use a 14-ounce can of artichoke hearts, drained and quartered.
Can I substitute the mayonnaise?
You can substitute the light mayonnaise with Greek yogurt or sour cream if desired.
How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
Do I need to cook the artichokes before mixing?
No, simply drain and quarter the canned artichoke hearts before adding them to the filling.
Can I add extra spices?
Yes, feel free to add red pepper flakes for heat or extra garlic powder to suit your taste.
Is this recipe easy to make?
Yes, it is considered an easy meal with minimal prep work beyond thawing and mixing.
Can I use fresh spinach?
Yes, but you will need to cook it down and drain it very well to match the consistency of the frozen spinach.
How do I prevent the tortillas from tearing?
Warming the tortillas slightly before rolling them makes them more pliable and less likely to crack.
Can I add meat to these burritos?
While the original recipe is vegetarian, you could add cooked shredded chicken if you prefer.
What type of baking dish is best?
A glass baking dish is recommended for even heating.
Are these burritos kidney-friendly?
Due to the spinach and cheese, those on a specific renal diet should check the potassium and phosphorus levels.
Can I make these gluten-free?
Yes, simply use your favorite brand of gluten-free tortillas instead of flour tortillas.