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!
Servings: 32 Pinwheels
- 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