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RECIPE
10 INGREDIENTS4 STEPS20MIN

Vegan Basil Pesto and Sun-Dried Tomato Pinwheels

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Lemons and Basil

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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!
20MIN
Total Time

Lemons and Basil

With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
8 oz
Vegan Cream Cheese
1 cup
Daiya® Mozzarella Cheese
2/3 cup
Sun-Dried Tomatoes in Olive Oil
drained and roughly chopped
1/2 cup
Vegan Basil Pesto
1/2 cup
Pecans
finely chopped
1 tsp
Garlic , minced
1/2 tsp
Freshly Ground Black Pepper
2 cups
Fresh Spinach , finely chopped
4
Large  Tortillas

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Nutrition Per Serving

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CALORIES
200
FAT
17.2 g
PROTEIN
3.5 g
CARBS
7.8 g

Cooking Instructions

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Step 1
To a medium bowl, add Vegan Cream Cheese (8 ounce), Daiya® 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 Freshly Ground Black Pepper (1/2 teaspoon). Stir until well combined.
Step 2
Add Fresh Spinach (2 cup) to the mixture and continue stirring until all ingredients are well mixed.
Step 3
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 the tortillas.
Step 4
Gently roll tortillas, keeping them fairly tight, then slice each into 8 pieces. Serve immediately or store in refrigerator for up to 3 days.

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Nutrition Per Serving
Calories
200
% Daily Value*
Fat
17.2 g
22%
Saturated Fat
4.4 g
22%
Trans Fat
0.8 g
--
Cholesterol
0.5 mg
0%
Carbohydrates
7.8 g
3%
Fiber
1.6 g
6%
Sugars
0.7 g
--
Protein
3.5 g
7%
Sodium
267.0 mg
12%
Vitamin D
--
--
Calcium
81.1 mg
6%
Iron
0.8 mg
4%
Potassium
37.7 mg
1%
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