Vegan Basil Pesto and Sun-Dried Tomato Pinwheels

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!

Total Time

20min

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0 Ratings

Author: Lemons and Basil

Servings:

Ingredients

•

8 oz

Vegan Cream Cheese

•

1 cup

Vegan Mozzarella Cheese

•

2/3 cup

Roughly Chopped Sun-Dried Tomatoes in Olive Oil , drained

•

1/2 cup

Vegan Basil Pesto

•

1/2 cup

Finely Chopped Pecans

•

1 tsp

Minced Garlic

•

1/2 tsp

Ground Black Pepper

•

2 cups

Finely Chopped Fresh Spinach

•

Large Fresh Basil Leaves

•

Large Tortillas

Cooking Instructions

To a medium bowl, add Vegan Cream Cheese (8 oz) , 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 tsp) , and Ground Black Pepper (1/2 tsp) . Stir until well combined.

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

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.

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.

Author's Notes

Makes 32 pinwheels.

Nutrition Per Serving

CALORIES

187

FAT

15.8 g

PROTEIN

2.9 g

CARBS

9.3 g