Ingredients
Scale
- 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
- 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.
- Spread the filling evenly onto two flour tortillas, leaving one edge bare for sealing.
- Layer half of the fresh basil leaves on each tortilla over the filling.
- Roll each tortilla tightly from the end with the filling towards the bare edge.
- Gently squeeze each roll to compact it slightly. Place seam-side down on a cutting board.
- Using a serrated knife, slice each rolled tortilla into approximately 20-22 pinwheels.
- Serve immediately or chill in the fridge for up to 24 hours before serving.
- Prep Time: 15 minutes
- Cook Time: N/A
- Category: Appetizer
- Method: No cooking required
- Cuisine: Vegan
Nutrition
- Serving Size: 3 pinwheels (approx. 45g)
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg