Sun-Dried Tomato Basil Pinwheels
Ingredients
The filling
-
8
ounces
vegan cream cheese
-
½
cup
sun-dried tomatoes (dry, chopped)
-
¼
cup
frozen spinach (thawed and squeezed dry, optional)
-
2
large cloves
garlic, minced
-
¼
cup
vegan parmesan cheese
-
1
pinch
sea salt
-
1
pinch
black pepper
The assembly
-
2
large
flour tortillas
-
24
leaves
fresh basil (divided)
Instructions
- Mix vegan cream cheese, sun-dried tomatoes, spinach, garlic, vegan parmesan, salt, and pepper in a bowl until well combined.
- Spread the filling evenly on two tortillas, leaving one edge bare.
- Top each tortilla with half of the basil leaves and press down slightly.
- Roll the tortillas tightly from one end to the other, starting from the edge with basil.
- Squeeze gently to compact, then place seam-side down.
- Slice each tortilla into ½-inch pinwheels.
- Arrange on a platter and serve immediately or chill for up to 24 hours.
Nutrition Facts (estimated)
Servings
20 pinwheels
Calories
48
Total fat
4g
Total carbohydrates
2.3g
Total protein
1g
Sodium
61mg
Cholesterol
0mg
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