Cooking Instructions
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Step 1
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.
Step 2
Add
Fresh Spinach (2 cups)
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.
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