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Vegan Basil Pesto and Sun-Dried Tomato Pinwheels | Lemons and Basil
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4.50 from 2 votes

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! 
Prep Time20 mins
Total Time20 mins
Course: Appetizer, Lunch, Lunch/Appetizer
Cuisine: American
Keyword: pinwheels, vegan
Servings: 32 Pinwheels
Calories: 63kcal
Author: Kaylee Pauley


  • 8 oz Daiya plain cream cheese vegan
  • 1 cup Daiya Mozzarella style shreds
  • 2/3 cup Sprouts Sun Dried tomatoes drained and roughly chopped
  • 1/2 cup Sprouts Vegan Basil Pesto
  • 1/2 cup pecans finely chopped
  • 1 tsp minced garlic
  • 1/2 tsp black pepper
  • 2 cup fresh spinach finely chopped
  • 20 large basil leaves fresh
  • 4 large tortillas gluten-free if needed


  • To a medium bowl, add 8 oz Daiya plain cream cheese, 1 cup Daiya Mozzarella Style Shreds, 2/3 cups drained and roughly chopped (not packed) sun dried tomatoes, 1/2 cup Vegan basil pesto, 1/2 cup finely chopped pecans, minced garlic, and black pepper. Stir until well combined.
  • Add chopped spinach leaves to mixture and continue stirring until all ingredients are well mixed.
  • Lay out 4 large tortillas, 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 large basil leaves over the tortillas.
  • Gently roll tortillas, keeping them fairly tight, then slice each into 8 pieces. Serve immediately or store in refrigerator for up to 3 days.


Serving: 1pinwheel | Calories: 63kcal | Carbohydrates: 3.6g | Protein: 1.5g | Fat: 4.7g | Saturated Fat: 1.8g | Sodium: 96mg | Potassium: 4.7mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 60IU | Vitamin C: 4.4mg | Calcium: 7mg | Iron: 0.4mg