This recipe was originally going to be vegan calzones. But, friends, it’s too dang hot to turn on the oven right now.
So simple, heat-free summer appetizers it is!
This recipe is simple, requiring just 8 ingredients and 15 minutes to prepare! Just stir filling ingredients, spread into a tortilla, roll and slice!
And the flavors? Oh, they’re meant for each other.
Sun-dried tomatoes pair with fresh basil, while fresh garlic and vegan parmesan cheese pack a serious punch to the vegan cream cheese base. A little spinach intensifies the green hue while boosting the nutritional content. Ooh, dreamy.
So what do they taste like? FLAVOR BOMBS. They’re:
Rich in sun-dried-tomato goodness
& Seriously satisfying
Plus, that color? How can you go wrong?
Where would one bring these pinwheels to, you ask? Answer: ALL of the summer parties. I brought these along to a BBQ recently and they were gobbled up in 10 minutes flat! I’d say they’re a crowd pleaser among vegans and meat-eaters alike.
If you give this recipe a try, we’d love to know what you thought! Leave a comment and rate it – it’s super helpful for us (to continually improve our recipes) and other readers (to know why you loved it).
Don’t forget to take a picture and tag it #minimalistbaker on Instagram. We love seeing what you come up with. Cheers, friends!
- 8 ounces (227 g) vegan cream cheese (I love Trader Joe's brand)
- 1/2 cup lightly packed (50 g) sun-dried tomatoes (dry, not in oil), chopped (plus more for topping)
- 1/4 cup lightly packed (45 g) frozen spinach, thawed and squeezed dry* (optional)
- 2 large cloves garlic, minced (~2 Tbsp, 12 g)
- 1/4 cup (20 g) vegan parmesan cheese, plus more for serving
- Pinch each sea salt and black pepper
- 2 large flour tortillas (ensure vegan friendliness on package)
- 24 fresh basil leaves, divided
- Add vegan cream cheese, sun-dried tomatoes, spinach, garlic, vegan parmesan cheese, salt, and pepper to a mixing bowl and mix thoroughly to combine.
- Divide filling between two flour tortillas and spread into an even layer all the way to the edge. Top each with 10-12 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.
- Use a serrated knife to gently cut tortillas into 1/2-inch slices. Between the two tortillas, you should have a total of 20-22 pinwheels.
- Arrange on a serving platter and serve immediately, or chill for up to 24 hours, covered in the fridge. Leftovers keep well in the refrigerator, covered, for 2-3 days, though best when fresh.
*Inspired by, loosely adapted from Spoon, Fork, Bacon.