SUN-DRIED TOMATO AND BASIL PINWHEELS
This recipe is simple, requiring just 8 ingredients and 15 minutes to prepare! Just stir filling ingredients, spread into a tortilla, roll and slice!
Sun-dried tomatoes pair with fresh basil, while fresh garlic and vegan parmesan cheese pack a serious punch to the vegan cream cheese base. A little spinach intensifies the green hue while boosting the nutritional content. Ooh, dreamy.
SUN-DRIED TOMATO AND BASIL PINWHEELS
Amazing, flavorful Sun-Dried Tomato and Basil Pinwheels that come together in 15 minutes with 8 ingredients. The perfect crowd-pleasing, summer appetizer.
PREP TIME
15 minutes
TOTAL TIME
15 minutes
Servings:
20
(pinwheels)
Category: Appetizer
Cuisine: Vegan
Ingredients
US Customary - Metric
8 ounces vegan cream cheese (I love Trader Joe's brand)
1/2 cup lightly packed sun-dried tomatoes (dry, not in oil // chopped // plus more for topping)
1/4 cup lightly packed frozen spinach (thawed and squeezed dry* // optional)
2 large cloves garlic, minced (2 cloves yield ~2 Tbsp or 12 g)
1/4 cup vegan parmesan cheese (plus more for serving)
1 pinch each sea salt and black pepper
2 large flour tortillas (ensure vegan friendliness on package)
24 fresh basil leaves (divided)
Instructions
Add vegan cream cheese, sun-dried tomatoes, spinach, garlic, vegan parmesan cheese, salt, and pepper to a mixing bowl and mix thoroughly to combine.
Divide filling between two flour tortillas and spread into an even layer all the way to the edge. Top each with half of the fresh basil leaves (leaving one edge bare so the tortilla can stick to itself). Press basil down slightly to adhere.
Tightly roll up tortillas from one end to another, starting from the end with basil all the way to the edge, working toward the end that's slightly bare.
Once rolled up, squeeze gently to compact everything and lay seam-side down for slicing.
Use a serrated knife to gently cut tortillas into 1/2-inch slices. Between the two tortillas, you should have a total of 20-22 pinwheels (amount as original recipe is written // adjust if altering batch size).
Arrange on a serving platter and serve immediately, or chill for up to 24 hours, covered in the fridge. Leftovers keep well in the refrigerator, covered, for 2-3 days, though best when fresh.
Notes
*To prepare frozen spinach, thaw completely and transfer to a clean, thin towel. Hold over the sink and squeeze firmly to drain out all water. Use as instructed.
*Inspired by, loosely adapted from Spoon, Fork, Bacon.
*Nutrition information is a rough estimate.