Sun-Dried Tomato and Basil Pinwheels
By Minimalist Baker · minimalistbaker.com
Makes 20–22 pinwheels
Vegan cream cheese and sun-dried tomato filling rolled in flour tortillas with fresh basil, sliced into pinwheels.
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| 225 g vegan cream cheese | Mix filling until combined | Divide filling between tortillas, spread evenly | Top each tortilla with basil, press to adhere | Roll tightly from basil end, squeeze to compact | Slice into 1/2-inch pinwheels with serrated knife | Arrange on platter, serve or chill up to 24 hrs |
| 85 g sun-dried tomatoes (dry, not in oil), chopped, plus more for topping | ||||||
| 30 g frozen spinach (thawed and squeezed dry, optional) | ||||||
| 2 large cloves garlic, minced | ||||||
| 25 g vegan parmesan cheese | ||||||
| 1 pinch each sea salt and black pepper | ||||||
| 2 large flour tortillas (vegan-friendly) | ||||||
| 12 fresh basil leaves (for first tortilla) | ||||||
| 12 fresh basil leaves (for second tortilla) |
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