Tomato Basil Pinwheels
Highlighted ingredients can be bought at the Market!
- 8 oz cream cheese (vegan if needed)
- 1/2 cup tomatoes fresh, chopped or use lightly packed sun-dried tomatoes (dry, not in oil), chopped (plus more for topping)
- 1/4 cup fresh spinach lightly packed
- 2 large cloves garlic minced (~2 Tbsp)
- 1/4 cup parmesan cheese plus more for serving
- pinch each sea salt + black pepper
- 2 large flour tortillas (gluten free if needed)
- 24 leaves fresh basil 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.
- 40¢ per serving
- 30 minutes or less
- 7 ingredients
Why Is It Healthy?
- Tomatoes are one of the best sources of lycopene which protects the skin from ultra-violet (UV) rays and thus offers some defense against skin cancer.
- Basil has anti-bacterial benefits. It is a great source of vitamin K, vitamin A, manganese, and magnesium.
- Spinach is a powerhouse green, full of iron for long-lasting energy. Spinach is a great source of chlorophyll an anti-inflammatory.