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Sun-Dried Tomato and Basil Pinwheels

Sun-Dried Tomato and Basil Pinwheels
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These Sun-Dried Tomato and Basil Pinwheels are a flavorful and visually appealing appetizer that comes together in just 15 minutes using only eight ingredients. Perfect for summer gatherings or casual get-togethers, they feature a delightful blend of creamy vegan cheese, sun-dried tomatoes, and fresh basil. These pinwheels are not only quick to prepare but also versatile enough to serve as snacks, appetizers, or light lunches. Whether you’re hosting a picnic or planning a cozy dinner at home, these pinwheels will impress your guests with their vibrant flavors and stunning presentation.

Ingredients

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  • 8 ounces vegan cream cheese
  • 1/2 cup sun-dried tomatoes (dry, chopped)
  • 1/4 cup frozen spinach (thawed and squeezed dry, optional)
  • 2 large cloves garlic (minced)
  • 1/4 cup vegan parmesan cheese
  • Sea salt and black pepper (to taste)
  • 2 large flour tortillas (ensure vegan-friendly)
  • 24 fresh basil leaves

Instructions

  1. In a mixing bowl, combine the vegan cream cheese, sun-dried tomatoes, spinach (if using), minced garlic, vegan parmesan cheese, salt, and pepper. Mix until well combined.
  2. Spread the filling evenly onto two flour tortillas, leaving one edge bare for sealing.
  3. Layer half of the fresh basil leaves on each tortilla over the filling.
  4. Roll each tortilla tightly from the end with the filling towards the bare edge.
  5. Gently squeeze each roll to compact it slightly. Place seam-side down on a cutting board.
  6. Using a serrated knife, slice each rolled tortilla into approximately 20-22 pinwheels.
  7. Serve immediately or chill in the fridge for up to 24 hours before serving.

Nutrition

Find it online: https://skyfoody.com/sun-dried-tomato-and-basil-pinwheels/