Sun-dried Tomato and Basil Pinwheels

• Vegetarian

• Produce

  • 1/4 cup (45 g frozen spinach, lightly packed frozen
  • 1/2 cup (50 g sun-dried tomatoes, lightly packed dry
  • 24 Basil, fresh leaves
  • 2 large cloves Garlic

• Condiments

  • 8 oz Vegan cream cheese

• Baking & Spices

  • 1 Pinch Sea salt and black pepper

• Bread & Baked Goods

  • 2 Flour tortillas, large

• Dairy

  • 1/4 cup Parmesan cheese, vegan

Found on minimalistbaker.com

Description

Ingredients

• 8 ounces (227 g) vegan cream cheese (I love Trader Joes brand)
• 1/2 cup lightly packed (50 g) sun-dried tomatoes (dry, not in oil), chopped (plus more for topping)
• 1/4 cup lightly packed (45 g) frozen spinach, thawed and squeezed dry* (optional)
• 2 large cloves garlic, minced (~ 2 Tbsp, 12 g)
• 1/4 cup (20 g) vegan parmesan cheese, plus more for serving
• Pinch each sea salt and black pepper
• 2 large flour tortillas (ensure vegan friendliness on package)
• 24 fresh basil leaves, divided

Directions

• 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 10-12 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 thats 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.
• 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.

Nutrition