Name: Vegan Basil Pesto and Sun-Dried Tomato Pinwheels
Total time: PT1200.0S
Yield: 12
Ingredients: 8 ounce Vegan Cream Cheese; 1 cup Vegan Mozzarella Cheese; 2/3 cup Sun-Dried Tomatoes in Olive Oil; 1/2 cup Vegan Basil Pesto; 1/2 cup Pecans; 1 teaspoon Garlic; 1/2 teaspoon Ground Black Pepper; 2 cup Fresh Spinach; 20 Fresh Basil Leaf; 4 Tortilla

These Vegan Basil Pesto and Sun-Dried Tomato Pinwheels are the perfect plant-based appetizer to bring to any gathering this summer! They're full of flavor and sure to satisfy both meat and veggie lovers!

Low-Fat

Finger Food

Beginner

Quick

Vegan Basil Pesto and Sun-Dried Tomato Pinwheels

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Vegan Cream Cheese

ounce

Vegan Mozzarella Cheese

Sun-Dried Tomatoes in Olive Oil

Vegan Basil Pesto

Pecans

Garlic

teaspoon

Ground Black Pepper

Fresh Spinach

Fresh Basil Leaf

Tortilla

Fridge

To a medium bowl, add {@3:}, {@1:}, {@0:}, {@4:}, {@6:}, {@5:}, and {@2:}. Stir until well combined.

To a medium bowl, add Vegan Cream Cheese (8 ounce), Vegan Mozzarella Cheese (1 cup), Sun-Dried Tomatoes in Olive Oil (2/3 cup) [drained], Vegan Basil Pesto (1/2 cup), Pecans (1/2 cup), Garlic (1 teaspoon), and Ground Black Pepper (1/2 teaspoon). Stir until well combined.

To a medium bowl, add Vegan Cream Cheese (8 ounce), Vegan Mozzarella Cheese (1 cup), Sun-Dried Tomatoes in Olive Oil (2/3 cup), Vegan Basil Pesto (1/2 cup), Pecans (1/2 cup), Garlic (1 teaspoon), and Ground Black Pepper (1/2 teaspoon). Stir until well combined.

Add {@0:} to the mixture and continue stirring until all ingredients are well mixed.

Add Fresh Spinach (2 cup) to the mixture and continue stirring until all ingredients are well mixed.

Lay out {@1:}, divide cheese/pesto/tomato mixture evenly among the four tortillas, spreading in a thin layer until it coats the whole tortilla up to the outer edge. Tear and sprinkle approximately 5 {@0:} over each tortilla.

Lay out Tortilla (4 N/A), divide cheese/pesto/tomato mixture evenly among the four tortillas, spreading in a thin layer until it coats the whole tortilla up to the outer edge. Tear and sprinkle approximately 5 Fresh Basil Leaf (20 N/A) over each tortilla.

Lay out Tortilla (4), divide cheese/pesto/tomato mixture evenly among the four tortillas, spreading in a thin layer until it coats the whole tortilla up to the outer edge. Tear and sprinkle approximately 5 Fresh Basil Leaf (20) over each tortilla.

Gently roll tortillas, keeping them fairly tight, then slice each into 8 pieces. Serve immediately or store in the refrigerator for up to 3 days.

Vegan Basil Pesto and Sun-Dried Tomato Pinwheels

20MINS

$1.03

Ingredients

Nutrition Per Serving

Nutrition Per Serving

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