Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
To a medium bowl, add
Vegan Cream Cheese (225 g)
,
Vegan Mozzarella Cheese (110 g)
,
Sun-Dried Tomatoes in Olive Oil (75 g)
,
Vegan Basil Pesto (110 g)
,
Pecans (50 g)
,
Garlic (3 g)
, and
Ground Black Pepper (1 g)
. Stir until well combined.
Step 2
Add
Fresh Spinach (480 mL)
to the mixture and continue stirring until all ingredients are well mixed.
Step 3
Lay out
Tortillas (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 Leaves (20)
over each tortilla.
Step 4
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.
