Sun-Dried Tomato and Basil Pinwheels

This recipe was great exactly as written! I used Violife cream cheese, Trader Joes parmesan (chopped up) and Mission spinach tortillas. I doubled the batch and it was still gone within minutes. Next time I might even quadruple the batch :)

I thought I’d test this recipe before taking it to a cookout later this month. I also needed to make this gluten free, so I used Mission brand gluten free tortilla wraps (6 wraps, 10.5 oz. package) since that is what my store sold. I used three wraps since they are smaller than what was called for, and it seemed to work out well. I did microwave each wrap for 10 seconds to soften and make it easier to roll without breaking. Except for the gluten free tortilla wrap, no other substitutions or alterations were made with ingredients. However, after rolling up each pinwheel log I transferred each on to separate plastic wrap sheets and then rolled up each pinwheel log in the plastic wrap. I did this because the filling was a bit soft and I didn’t think I would get clean cuts and a nice shape to the pinwheel. I rolled it in the plastic wrap to help better shape the log and keep it together. It was also easier to place in the fridge to help firm up everything. I kept the logs in the refrigerator for a several hours and then removed the plastic wrap, trimmed the edges so they were straight, and then made nice, clean slices. It looked beautiful and tasted great!

This was delicious! I was a little skeptical reading the ingredients, but omg!! It was so good!! Taking this to work for a coworkers retirement Sunday night.

I have made this appetizer every Christmas for the last several years. Time and time again, it is a crowd favorite. Perfect for a party, delicious, and easy. No one ever knows they’re vegan too. Love this recipe!!!

I made these for my mom’s surprise 80th birthday party yesterday and they were a huge hit. Everyone loved them and wanted the recipe. My husband insisted I make them again this weekend for tailgating. Delicious, super easy, and a definite keeper.

I made this today & it was way too salty to enjoy. I made the recipe as is with the exception of using sun dried tomato in oil and patting them dry.

Delicious!
I had whole wheat lavosh on hand, and this recipe was perfect for two.
I had some Orech, which is a native spinach I’m growing for the first time, I chopped and microwaved it with a little water to steam it, let it cool and drained off the tablespoon of water and mixed it in.
Big hit at the party and such a flavor bomb. Thank you.

This recipe blew me away. I absolutely LOVED it. I didn’t change a single thing on the recipe. 10/10!

Love love love this! Just made it for a picnic and it was delicious! Easy, colorful and very portable. And did I mention delicious?

Thanks so much for sharing!

So good! And easy to make, will definitely make them again! Next time I think I will add a little pimento for color as my sun dried tomatoes are very dark colored and I love to see red in my food!

Thanks for the recipe!
Seejay

I cut the recipe in half as I made it for lunch for the hubby and me. I had roasted garlic yesterday and fresh basil and spinach in the garden. Otherwise, followed the recipe as written. This is a keeper!!! Yum 😄Thank you!

Forgot to say in my comment (and can’t edit it!): we used regular cream cheese and parmesan, as I am still not sold on vegan cheese. DELICIOUS.

SO delicious! SO easy. We used fresh spinach and could only find sun-dried tomatoes in oil so I dried the heck out of them with paper towels, and chopped them quite fine and they worked. I added a bit too much garlic so will add a little less next time. Amazing recipe. Love love love!

So forgiving! Made with sun-dried tomato basil tortillas because that’s what I had. Delish. I usually make these with salsa but really like this basil/spinach/sun dried tomato twist for a change. Absolutely do not skip the sun dried tomatoes, it adds so much. Also made a half batch with Boursin dairy free garlic & herb spread to get the container out of my fridge and that was tasty too! Making these again in a few days to bring to a volunteer group function.

These pinwheels are the bomb! I served to a group of mixed eaters and everyone loved them! I should have made more . . . . they were asking for more! Your recipes are so easy and fun to make . . . . they always taste great and get a 5star rating from me. Sometimes I alter them, but this one I didn’t. Thanks for all you do to keep us eating tasty food that is healthy!!

Overall: I’ll be making these again.

Extra 1: Next time I’ll mix the basil in with the cream cheese. Layering it meant there wasn’t much adherence throughout, so my rolls fell apart.

Extra 2: I tried these topped with marinara. Wow! They’re so good!

This is a really great recipe to serve at a party. I’m so glad it was mentioned in a vegan FB group I’m a member of. As we were having about 20 people over, we made three batches using a food processor. We followed the recipe exactly which is rare for us!!

The one warning I’d give to those using a food processor is to ‘pulse’ the mixture….don’t let it keep running. It’s more appealing looking to be able to see the different colors–it can look a bit brown all blended together. I bought 2 big containers of basil and put extra in the last batch when rolling which improved the taste and look of the pinwheels.

Our guests raved about these, so we’ll definitely make again.

These were a huge hit at our party! None of our friends are vegan, and they were all crazy about them. Also, none of our other food was finished due to the heat, but this plate was gone an hour into the party! We used frozen spinach and sundried tomatoes in oil, and it worked out perfectly. We also used Sheese black pepper creamy spread. In future I’m not sure it would even need the parmesan or the basil if people didn’t have these ingredients/wanted to cut down the price to make these –> the garlic and sundried tomatoes carried most of the flavour. Thank-you Minimalist Baker for another amazing recipe! We always know a recipe from your website will be a hit.

I am OBSESSED with these! I’ve made them many times for potlucks/events, and many times just for myself/family! They are beloved by vegans and non-vegans alike. I don’t like the texture of frozen spinach so I usually opt for fresh and they’re still great!

I really wanted to like this because it’s such a beautiful dish but I found the addition of vegan parmesan spoiled the flavor for me – too vegan-y. I used fresh spinach because I couldn’t find frozen. Next time, I’ll omit the vegan parm and try frozen spinach.

I made these for book club tonight and the ladies loved them! They asked for the recipe. These were yummy and so easy to make. I used a suggestion that you add everything into a food processor. That worked really well. I used whole wheat lavosh from Trader Joe’s.

Thank you so much!!

Just recently discovered and made these pinwheels. Took them to a party over the weekend, and I think they were gone in 15 minutes! They were absolutely delicious! The only thing I did differently was use the jarred julienne cut sun dried tomatoes packed in oil (my favorite), and cut them up. I drained them thoroughly and patted them dry. They worked out great and the flavor was simply amazing! I will be making them again this season for my family gathering. Thank you!

Dana,
Thank you so much for sharing this recipe! I am trying to eat more plant-based, and I would love to go vegan one day. This was delicious!!!
I used fresh spinach instead of frozen/thawed, and it worked great. It didn’t make as many as I would have hoped, but that’s okay. I will def make these again!

These were amazing!! I made them for a crowd of non-vegans and they went down a treat. Keep an eye on the salt, I added salt and found it a bit salty. The nutritional yeast made it salty enough, I didn’t need to add more. Used fresh spinach leaves and on the suggestion of others, I chopped the tomatoes and spinach in the food processor and added in the rest and mixed it in the food processor. My ‘cream cheese’ was quite hard so would have been tough to mix by hand. I then topped with some more fresh whole spinach leaves and the basil before rolling.