Sun-Dried Tomato and Basil Pinwheels

Finding something tasty and flavorful to get your meal started in the right direction? These sun-dried tomato and basil pinwheels are right up your street! Made with sun-dried tomatoes, basil, cream cheese, spinach, parmesan and spices, these are bound to keep your taste buds satisfied. Yummy!

Although these are look super impressive, they are WAY easier to make than you think. Gather all filling’s ingredients in a bowl and combine well. Then spread it evenly over the tortilla wrap (one spoon at a time), then tightly roll up from one end to another. To serve, gently cut tortillas into 1/2-inch slices. We do believe that you can definitely make a great job with it even when you are not much good at cooking.

These pinwheels are perfect for both family meals and parties. As New Year is coming, why don’t you serve these for holiday’s dinner? Almost melt in the mouth, these promise to blow the mind of your guests. We did give them a try last Christmas and New Year, and these actually worked with our guests. My picky kids also went crazy for them after tasting. Let’s dive right in!

Sun-Dried Tomato and Basil Pinwheels

Recipe by GenevaWatsonCourse: AppetizersCuisine: AmericanDifficulty: Easy
Servings

21

servings
Prep time

15

minutes
Calories

48

kcal

Ingredients

  • 0.53 cup sun-dried tomatoes (chopped)

  • 8.4 ounces vegan cream cheese

  • 0.26 cup frozen spinach (thawed and squeezed)

  • 2.1 large cloves garlic (minced)

  • 0.26 cup vegan parmesan cheese

  • 1.05 pinch sea salt and black pepper

  • 25.2 fresh basil leaves (divided)

  • 2.1 large flour tortillas

Directions

  • In a mixing bowl, gather cream cheese, sun-dried tomatoes, spinach, garlic, vegan parmesan cheese, salt; mix thoroughly to combine.
  • Divide filling between two flour tortillas; spread into an even layer all the way to the edge. Top each with half of the fresh basil leaves (leaving one edge bare so the tortilla can stick to itself). Press basil down slightly to adhere.
  • Tightly roll up tortillas from one end to another, starting from the end with basil all the way to the edge, working toward the end that’s slightly bare.
  • Once rolled up, squeeze gently to compact everything and lay seam-side down for slicing.
  • Cut tortillas into 1/2-inch slices. Between the two tortillas, you should have a total of 20-22 pinwheels (amount as original recipe is written // adjust if altering batch size).
  • To serve, arrange them on a serving platter, or cover and chill the in the fridge for up to 24 hours. For the leftovers, store them in the refrigerator for 2-3 days.
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