Sun-Dried Tomato and Basil Pinwheels

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Big plate of Sun-Dried Tomato and Basil Pinwheels for a crowd-pleasing summer appetizer
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!

Vegan parmesan cheese, frozen spinach, sun-dried tomatoes, basil, tortillas, garlic, and vegan cream cheese for making a vegan appetizer

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.

Spreading ingredients onto a tortilla for a vegan appetizer of Sun-Dried Tomato Basil Pinwheels

Cutting board filled with freshly sliced Sun-Dried Tomato Basil Pinwheels

So what do they taste like? FLAVOR BOMBS. They’re:

Creamy
Savory
Fresh
Basil-infused
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.

Plate of delicious vegan Sun-Dried Tomato and Basil Pinwheels for a healthy snack

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!

Sun-Dried Tomato and Basil Pinwheels stacked on a plate for a vegan party appetizer

Sun-Dried Tomato and Basil Pinwheels

Amazing, flavorful Sun-Dried Tomato and Basil Pinwheels that come together in 15 minutes with 8 ingredients. The perfect crowd-pleasing, summer appetizer.
Author Minimalist Baker
Print
Large plate of Sun-dried Tomato and Basil Pinwheels
4.94 from 46 votes
Prep Time 15 minutes
Total Time 15 minutes
Servings 20 (pinwheels)
Course Appetizer
Cuisine Vegan

Ingredients

  • 8 ounces vegan cream cheese (I love Trader Joe's brand)
  • 1/2 cup lightly packed sun-dried tomatoes (dry, not in oil // chopped // plus more for topping)
  • 1/4 cup lightly packed frozen spinach (thawed and squeezed dry* // optional)
  • 2 large cloves garlic, minced (2 cloves yield ~2 Tbsp or 12 g)
  • 1/4 cup vegan parmesan cheese (plus more for serving)
  • 1 pinch each sea salt and black pepper
  • 2 large flour tortillas (ensure vegan friendliness on package)
  • 24 fresh basil leaves (divided)

Instructions

  • 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 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.
  • 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 (amount as original recipe is written // adjust if altering batch size).
  • 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.

Notes

*To prepare frozen spinach, thaw completely and transfer to a clean, thin towel. Hold over the sink and squeeze firmly to drain out all water. Use as instructed.
*Inspired by, loosely adapted from Spoon, Fork, Bacon.
*Nutrition information is a rough estimate.

Nutrition (1 of 20 servings)

Serving: 1 pinwheels Calories: 48 Carbohydrates: 2.3 g Protein: 1 g Fat: 4 g Saturated Fat: 1.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 61 mg

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  1. B Tucker says

    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.

  2. Ladonna says

    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!!

  3. Diane says

    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!

  4. Sarah says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Sarah. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  5. Jen says

    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.

  6. Jessica says

    I made this recipe for a food day at work after a new co-worker told us he was vegan. I’m not vegan, and I’ve never tasted vegan cream cheese but these pinwheels weren’t too bad. My co-worker really loved them and kept the left overs to have for lunch the next day. My only complaint is that it took me a lot longer than 30 minutes to make it. I made the parmesan cheese according to the recipe provided too. It was time consuming for me, but now that I’ve made it once and found out they sell vegan parmesan cheese at the store. When I make it again, it should go much faster.

  7. Baiba says

    Dear Dana,
    These were applauded by my guests yesterday, they said it was genius. Actually I served a big part of your blog – your Thai soup, these rolls and olive tapenade over your home made hummus. So it was actually you that was applauded yesterday :)

  8. Jody says

    I am making this for a party tomorrow. If I make them today, they won’t become soggy? Or is it better to just mix the ingredients and spread it tomorrow? I’m also planning on using fresh spinach, that should work, right?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jody, chopped fresh spinach should work well. They may become a little soggy if made a day in advance. We would say mix today and spread tomorrow for best results! Let us know how it goes!

  9. Rudy says

    I made this recipe (not vegan ?) for my brother’s couple’s shower last night and it was a major hit. I was told by multiple people that it was the best app at the party. I used fresh basil from my basil plant, and the combo of red tomatoes and green onions with the white cheese and tortilla is super delicious and attractive. I will definitely be making this recipe again – and so will all the people who asked me for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Wendy, we aren’t sure that would work as basil and sun-dried tomatoes are such a great combo. But if you give it a try, we would love to hear how it goes!

      • Wendy says

        These pinwheels are a hit with vegans and non-vegans! It was all gone and I made an extra batch. One batch with Miyokos cream cheese and the other with Kite Hill Jalapeno cream cheese. I didn’t have enough basil in my garden and had substitute most of it with Thai basil (basil was all out in the store). I also had alot of mint in the garden so I combined basil/thai basil with mint. The mint added such a refreshing element to the dish especially as a summer dish. This dish was super easy to make. The only thing that takes up the most time is having to be careful when slicing these bad boys with a serrated knife (presentation matters!). Will be making this again and again and with mint! Thank you for the recipe.

  10. Paul says

    Made these for a family reunion along with several other pinwheels recipes using meat and cheese. These were by far the favorite recipe of the three I made. The only variation from the recipe was using fresh spinach instead of frozen. I just received a request to be sure and take them to a 4th of July gathering, which is what prompted me to write this review. Helpful hint, use decorative toothpicks with a black olive and/or a cherry tomato and stand the pinwheels upright. It makes them look great.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      SO glad to hear it, Paul! Thanks for the lovely review and for sharing that great serving suggestion!

  11. Wendy says

    Having a hard time finding vegan parmesan cheese. Would it taste good without it? Suggestions an alternative would be awesome too. Also, do not want to make my own parmesan cheese (no time).
    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Wendy, we haven’t tried it, but would recommend subbing ~1-2 Tbsp nutritional yeast instead. Hope that helps!

  12. Sam says

    I’ve made this 3+ times for large gatherings such as potlucks, holidays, etc.. They’re super easy to make and everyone (not just vegans) love them!

  13. Janell Svoboda says

    I didn’t use spinach though, just basil and more basil. I didn’t even notice the recipe called for spinach. They were amazing though and I can’t wait to make them again; either with spinach and basil next time or just basil and more basil! I will use fresh spinach though.

  14. Denise Donatien-Coder says

    Definitely one of my faves! I make this for get togethers, as well as for lunch for the week! Thanks so much for sharing!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Denise. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Denise, it is already vegan, but to make it gluten-free we would recommend swapping the tortillas for gluten-free tortillas or wraps (though we haven’t made it this way ourselves). If the tortillas are on the smaller end, you may need to use more of them and add less filling to each.

  15. Helen says

    These were so easy and delicious! Thank you for this recipe and all your recipes. I regularly visit your site for easy, delicious recipes.

  16. Katie says

    The right cream cheese is key. I’ve made these with few 2 different types of vegan cream cheeses and it made all the difference! I haven’t tried Trader Joe’s, but GoVeggie brand is by far the best. All my non vegan friends have been raving about these pinwheels!

  17. Sana says

    I love these so much I even make them for myself as a snack/meal sometimes! Made them for potlucks and they’re always a huge hit. Seriously such an amazing recipe, thank you for this. I use fresh spinach and chop it and non-vegan cream cheese and Parmesan cheese and it tastes amazing.

  18. Lauren Billings says

    These are amazing! So flavorful and delicious!
    I brought them as an appetizer for a party and everyone went nuts over them. They were the first appetizer to be gone. No one even knew they were vegan! Love sharing these amazing recipes with friends and family. They are so easy to make and have become a staple appetizer in my house!
    Thank you!

    • Sacha says

      These were a big hit at a gathering of friends. I ended up using lavash instead of tortillas (I got it at Trader Joe’s when I was picking up the cream cheese). I used a jar of sun-dried tomatoes in oil (also Trader Joe’s) but just squeezed out the oil. I used a couple large garlic cloves but it was more like 1T of garlic, not 2. I think 2T of garlic would be too much garlic. It was still a bit too much garlic, I think I’ll use just 1 clove next time. I love the pizza-tasting-ness of these. Great to snack on with a glass of red wine.

  19. Kendra says

    OMG. This is hands down the best vegan pinwheel recipe! I made this for around 100 people for our company’s annual Christmas party, and everyone was blown away. They didn’t even question if it was vegan and kept coming back for more. I used Kite Hill cream cheese (my personal fav) and Follow Your Heart parm. Also chopped fresh spinach instead of using frozen, and it worked beautifully. Also a plus, the pinwheels look red and green, which added even more festivity. It’s easy and way less time consuming than some other recipes, so it’s great for large catering quantities! Thank you so, so much for this recipe!!!

  20. Monica says

    I am so excited right now! I made these to bring to a non-vegan Christmas party tonight and they are amazing! So quick and easy and they have immense creaminess, bold flavors, and they really taste cheesy! I didn’t have vegan Parmesan so I subbed nutritional yeast mixed with some extra salt and pepper. Also nice that the colors are red and green for the season. This will be a go to for me!

  21. Denise says

    These were a big hit at our family Christmas party So full of favor! I used fresh spinach instead of frozen. The Trader Joes vegan cream cheese was great, the best I’ve tried. I will definitely be making these again.

  22. Eat Healthy Crafty says

    I tried making this from memory and ended up making the lazy man’s version that was still a HUGE hit!

    Ingredients: sun-dried tomato tortillas, Kite Hill plain cream cheese, sun-dried tomatoes (dried and cut from Trader Joe’s), fresh basil, Follow Your Heart Parmesan shreds

    I just spread a layer of cream cheese on the tortilla, covered half with fresh basil, sprinkled well with sun-dried tomatoes over the basil and then sprinkled Follow Your Heart Parmesan shreds, rolled up and voila!

    It disappeared in seconds in a meat-eating crowd!

  23. Cyndi says

    I made these today for a party and they were the only food item to be completely gone. So simple, quick and easy yet full of flavour! Thanks for sharing.

      • Rose Burgess says

        Turned out great. Had only three left after a party. Can’t wait to make these with the vegan cream cheese, or maybe some hummus. But the vegan mayonaisse worked in a pinch. I know Not everyone is a fan of mayonnaise, but I’m glad I found this recipe. Thank you so much for your blog and book!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! There’s really no substitute for garlic, which has a very distinctive flavor. If you’re not a fan of it, you can leave it out altogether or use other herbs like onion or chives! Hope this helps!

  24. Kristi says

    This has been my go to appetizer for multiple occasions and there’s never any left!
    I also tweak it by chopping the spinach and sundried tomatoes in the food processor. I then use the mixer to blend the all the ingredients together. I find it makes for easier cutting.
    Thanks for this great recipe!

  25. Dejanae Brown says

    When I do a Google search for my latest vegan recipe idea that pops into my head, I can honestly say that when I see the Google results and your page “Minimalist Baker” I know that I can find a recipe to fit my craving that is… easy to follow, simple ingredients, tasty and 100% vegan. Thank you so, so, much for ur amazing recipes and easy, fun to read blogs. I’m going to make these pinwheels tonight to test out the recipe in hope of making a huge batch for her Bday party tmrw for both omnis and vegans.

  26. Claudette says

    YUMMM!! These came out so good – people have been asking for the recipe. I used fresh chopped spinach instead of frozen, used the canned sun-dried tomatoes but I washed them and patted them dry. I also used garlic powder instead of raw crushed garlic (thought it would be less offensive for New Year’s eve party?for midnight kisses) and Boy it was a hit!!! I will definitely be making this again. Thank you!

  27. Jennifer says

    I agree with Ben! These are so savory and easy to make! I know this will be a recipe I make over and over. Non-vegans will love them too ?

  28. Lauren Billings says

    These are amazing!! Made these for a huge group of non-vegans and everyone LOVED them. So much flavor! You would never know they were vegan. Very easy. I used fresh spinach & sundried tomatoes in oil (already had it in the fridge. Drained the oil from the tomatoes) and made a triple recipe! They were the only appetizer that were completely gone within minutes!

    This will be my new go-to appetizer! Thank you!!! 5 STARS ALL THE WAY!

  29. Hannah says

    I made these and they are delicious! My sister said they were the best pinwheels she’s ever eaten and my boyfriend said they were so good that he “kept forgetting that they were vegan”! I plan to make these for my Christmas family gathering where there will be a few vegans, but mainly meat-eaters. I know everybody will enjoy these. Thanks for the great recipe(s)!

  30. Emily Noltemeyer says

    Vegan Parmesan cheese is kind of hard to come by in the midwest and I was making these quickly for a party and didn’t have time to make my own. So I substituted the cheese for nutritional yeast and they still tasted amazing!!

  31. Karen Stovall says

    Thank you so much! I made these for a get-together and they were delicious. The only thing I would do differently next time is buy thicker tortillas. Mine were quite thin and I was afraid they’d tear. Still tasted great!

  32. Asha says

    This recipe is delicious! Made this last night. My significant other just texted me and asked for the recipe so he could make this for his clients. How awesome!

  33. Benngo says

    Hi Dana,
    Did you use soft dried tomatoes? Because regular dried tomatoes are rather hard if not soaked in oil for a long time.
    Thank you
    Benngo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm I probably wouldn’t recommend it, Carl! These are definitely best when fresh. Hope this helps!

  34. Melissa says

    Would it be OK to use sun-dried tomatoes in oil? Should I just rinse them off first? I have a jar of them that I would like to use up….

  35. Lori says

    This is a fantastic recipe! I did make one adjustment. I didn’t have the ingredients on hand for making the vegan Parm cheese, so I subbed finely chopped walnuts instead. Delicious :) I took this recipe and your black bean brownies to a picnic and both were big hits.

  36. Shanasy says

    Ahhh…these were delicious – the vegan crema cheeze…yum! I featured this link today on my FB group “Super Quick Plant-Based Recipes” – I”m sure my group will love them and your site! Thank you!

  37. Megsy the Vegsy says

    Holy deliciousness, Batman! These things are frickin fantastic!!! I admit, I was skeptical about the vegan cream cheese. They always seem to have an artificial, off-putting flavor. (I got the Tofutti brand.) I made your vegan parm (love it!), I added extra garlic because, yum, garlic, and I slightly rehydrated my sun-dried tomatoes because sometimes they’re too hard and too potent. All I can say is, I am EFFING blown away!!! This recipe is amazing and I’m sure it will be a hit at the omnivore potluck where I’m taking it. Will definitely make this again!!! Thank you!

  38. Edi | SunCakeMom says

    This is dreamy indeed. Luckily I’ve still got some fresh basil from the stem! Absolutely brilliant stuff!

  39. Emily T says

    Just made these for a party! My boyfriend is obsessed. I subbed fresh spinach for the frozen and i made a pesto that I spread on top. So delicious! Thanks for the recipe

  40. Beau says

    I made this for a potluck party. It is so easy to make, and DELICIOUS!!!! Thank you for the recipe. I will forever be making these.

  41. Andrea says

    These are Amazing! Made them for my daughters school lunch and for my work lunch. My super picky 7-year-old LOVED them as do I. I made them vegetarian. Being vegetarian I find can sometimes “break the bank” but these are simple affordable and delicioso! GraciaS! Need more kid friendly recipes!

  42. Robin says

    I made these for a potluck this past weekend and they were a huge hit! Everyone kept asking what was in them. I used roasted red bell pepper hummus rather than vegan cream cheese and fresh spinach instead of frozen. Super tasty with the hummus swap! The only thing I’d do differently next time is either let the hummus mixture sit for a little while before spreading on the tortilla or rehydrate the sun dried tomatoes before adding them. Mine were pretty tough and hard to chop and spread in the mixture.
    I’ll definitely be making these again ASAP.

  43. Anna says

    I impressed ALL the meateaters at the party I went to where I brought these! These are amazing! The best appetizers ever! Thank you so much for sharing this recipe! <3

  44. mary beth says

    I’m definitely making these for 4th of July party. My basil is exploding !!
    Thanks for inspiration !

  45. Selabby says

    Made it for our poker night. Loved it! Super easy to make, colorful and taste great. I can not wait to make it for girls night.

  46. Erin says

    These were so yummy, Dana! I had to use Daiya cream cheese, so I used half Daiya and half Just Mayo, which toned down the Daiya taste. Enjoyed by everyone in my large vegan family––thanks from all of us!

  47. Becky says

    I made these for an anniversary party and served them to omnivores and they were a huge hit. Which is kind of a shame because I would’ve been happy to eat any leftovers. ;)

  48. Stacy says

    These are great! They are super-quick to make and I usually have the ingredients on-hand. I made them for three holiday parties this season, and they were a hit each time. I never got to bring any home. Thanks for this easy, crowd=pleasing recipe!

  49. Jean says

    Ok, first off I have to confess. I didn’t know how these Vegan Sundried Tomato and Basil Pinwheels were going to work out. I am a plant based eater and wanted to take these to a party of omnivores so that at least I would have something to eat. Well, to my surprise they were gone in a flash. I had several people ask me what was in them. So happy! And now sorry I didn’t take a pic?
    Love your recipes, Dana (we eat your faux parm ALL the time!) and particularly b/c there are so few ingredients ?

  50. Erica says

    Hey there!

    I’m pretty new to vegan eating and generally have absolutely no idea what I’m doing aside from fresh veggies and fruit, so I appreciate the effort you put into all your recipes. They’re a great resource.

    One question: Is it okay to use fresh spinach as opposed to frozen spinach? Is there something additional the frozen spinach adds in terms of flavor?

    Thanks!

  51. ashley says

    Hi I bought the sundried tomatoes in the bag. They are literally dried! It gives instructions about putting them in water to rehydrate. Should I do that before I make them or just chop them as they are? I’m excited to take these to a baby shower tomorrow!
    Thanks!

  52. Andrea Carbonaro says

    Como se elabora el queso crema de la receta? Me genera intriga!ª
    Gracias por mantener esta hermosa pagina!!
    Cuanto amor y dedicacion, hasta de los seguidores! :)
    Perdon que escriba en castellano!

  53. DLG in Mich says

    I made these last weekend and they were delicious! I had some burrito wraps on hand so I used them, but next time I will use the larger lavash wraps and chill them first so they don’t get so smooshed when I cut them. And I WILL be making them again! Thanks for a wonderful recipe.

  54. Monika P. says

    Not only are these pretty, but they taste SOOOO good! I didn’t have regular cream cheese, so I used “Zengarry Cashew Artisinal Cheese, Sundried Tomato and Basil flavour”(www.zengarry.com). I was blown away how something so simple can be so complex in flavour and so good. Can’t wait to make this for the next family get together – the non-vegans will be very happy with this one I think! I don’t even plan on telling them it’s vegan – it’s so good, they won’t even ask I am sure!

  55. Saritha Madhukar says

    Thank you for sharing this delicious recipe. I made this for a picnic last weekend and it turned out to be an instant hit!

  56. Tara says

    Hello:

    These pinwheels, similar to “red neck sushi” rolls, are so quick, easy and delicious that I have made them a number of times this summer-and they are always crowd pleasers! I’ve made variations including olives, artichoke, and chive and it is clear there is no way to muddles these up. My new discovery is that it is also super easy to make vegan tortillas wraps from scratch-so I’m beginning to experiment with variations of flavoured wraps as well. Not on Instagram, so I can’t include a photo, but they’re just so perrrrettty!

  57. Ellie says

    I made these tonight with a spicy tortilla. I added a little bit of lemon juice and pinch of lemon pepper and it tasted like a Tex-Mex summer vacation. Fantasticness!!

  58. Kathy Catlin says

    Made these the other night and my husband ate all but 6. I hid them for me to have later. Delicious! Will definitely make again! Love your recipes~

  59. Julia says

    This recipe looks delicious and a perfect way to use the basil in the garden that is just about ready for harvest. I would also add in some grilled radicchio as I try to make sure my kids eat as many superfoods as possible. Thank you for the new recipe!

  60. Christie says

    These are amazeballs!!! One tip I’d like to share is that if you chill the rolled tortillas BEFORE you cut them they won’t get as smushed in the process and they’ll end up more round and pretty! Not that they need to be because the flavor of these makes up for any of that :)

  61. Dawn @ Florida Coastal Cooking & Wellness says

    ACK! I had a cookout on Saturday and was wondering what app to bring and these would have been freaking awesome. I ended up doing some kabobs which came out great too but they’re one of those things I always bring. I will pin this so I know what to make next time.

  62. Sue Ann Jaffarian says

    Another winner – I made half the recipe, subbed fresh spinach for the frozen and threw everything into my food processor, including the basil, with a smidge of almond milk to thin it out a bit. It came out looking like guacamole. I spread that on lavosh and topped it with chopped mixed greens and rolled it all up. It made 2 big sandwiches, that I cut in thirds. A very easy, very summery sandwich.

    Keep them coming!

  63. Greta-Mary says

    I love the idea of these! I have made them before but with cheese and tomato purée. These ones look way better

  64. Vusala Aranjo says

    Dana, you are amazing! i love your recipes, i’ve cooked so many things – my vegan life has been so much fun since i’ve found your website! thank you! seriously!

  65. sara falaha says

    Dana, oh Dana. You really never fail to fascinate me with your yummy food makin’ skills. Hope your birthday was magical! Mind if i ask what brand tortillas you use? These look so good!

  66. Morgan says

    Is the trader Joes cream cheese soy based??! I’ve never thought to look there. However trips are few since it’s so far away! PS HAPPY birthday

  67. Alli says

    Mine didn’t turn out as pretty. I didn’t mix everything together. Instead, I spread each ingredient out in layers. Yeah, that method didn’t work. When I rolled everything up and started cutting, the tortilla kept splitting down the middle. *Sigh* Oh well. At least they tasted okay.

  68. Sylvia says

    That looks very nice!! Thanks for the recipe. I love your blog, best greetings from Vienna, Austria
    Sylvia

  69. Ashley says

    I made these tonight and they were AMAZING! thank you for all your hard work! Also, I appreciate the fact that you’ve been sharing “no oven” recipes lately because of the heat.
    My trader joes didn’t have the vegan cream cheese so I ended up making my own based off a recipe I found online but I’m sure you could create it better :)
    Requesting recipe for vegan cream cheese please! :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      ha! So wonderful. And I’ll add vegan cream cheese to my list! Great idea, Ashley!

  70. Carol says

    These look great! I actually have some gluten free brown rice wraps in my freezer I was looking at the other day. Perfect solution you read my mind. Thank you!!!!

  71. Lola says

    I love this idea! It sounds easy and quick to make and like it would be a yummy appetizer. And I especially like the idea to cut tortillas into tiny pieces, great idea! I pinned this and going to give it a try, soon hopefully! And they look so yummy and cheerful with those red and green colours!

  72. Julianna Horvath says

    I Pinwheels Look AMAZING!!!!!!!
    Quick question, which of your gluten free Pancake recipes is your favorite?

  73. Becca from ItsYummi.com says

    How do I love these pinwheels? Let me count the ways!! 48 calories x 20 = 960 ways :) There’s NO way I can eat just one.

  74. Sydney | Modern Granola says

    These looks so delicious! I’d be so excited if these showed up at a party. I love that you made this heat-free so the kitchen doesn’t get hot. Genius. Thanks for the recipe!
    xx Sydney

  75. Katrina @ Warm Vanilla Sugar says

    Pinwheels are the ultimate finger food!! These are a total amped-up happy version of my Nan’s!

  76. Hannah Elizabeth says

    Pinwheels are among my fond memories of summers spent vacationing at my grandparents’ house!! My grandma would make several different flavors and serve them for parties, take on day trips, hikes, you-name-it…easy, portable and finger food. What’s not to love? I’ve been craving them recently, and actually just made my own version on Sunday with cashew cream. Now I really want to make yours…it looks terrific and is making my mouth water. As always, thanks for the amazing idea + recipe!!

  77. Bailey says

    Just found this blog and this looks amazing! Going to make these for my daughter’s birthday party at the end of the summer. Also going to make the date caramel with the iced coffee this week. I struck gold finding your website!

  78. Tom ~ Raise Your Garden says

    Ok, when I think of calzones I think of cheese and that just makes your butt big. Don’t need that right now. But these pinwheels? They are actually pretty healthy looking! But satisfying in flavor, I don’t feel like I’m sacrificing flavor on any level. Need to show this to my wife, she’s supposed to do the food for her sisters wedding shower and is getting stressed out. We need ideas as we are hosting. These look ideal.