Name: Sun-Dried Tomato Basil Pinwheels
Prep time: 4 min
Cook time: 10 min
Total time: 15 min
Yield: 20 servings
Ingredients: 8 oz vegan cream cheese ((I love Trader Joe's brand)); 0.5 cup sun-dried tomatoes ((dry, not in oil // chopped // plus more for topping)); 0.25 cup frozen spinach ((thawed and squeezed dry* // optional)); 2 clove garlic (minced (2 cloves yield ~2 tbsp or 12 g)); 0.25 cup vegan parmesan cheese ((plus more for serving)); 1 pinch sea salt; 1 pinch black pepper; 2 large flour tortillas ((ensure vegan friendliness on package)); 24 leaves fresh basil leaves ((DIVIDED))

Instructions

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1

Add vegan cream cheese (8 oz), sun-dried tomatoes (0.5 cup), frozen spinach (0.25 cup), garlic (2 cloves), vegan parmesan cheese (0.25 cup), sea salt (1 pinch), and black pepper (1 pinch) to a mixing bowl and mix thoroughly to combine.
2

Divide filling between flour tortillas (2 large) and spread into an even layer all the way to the edge. Top each with half of the basil leaves (24 fresh) (leaving one edge bare so the [tortilla] can stick to itself). Press [fresh basil leaves] down slightly to adhere.
3

Tightly roll up [flour tortillas] from one end to another, starting from the end with [fresh basil leaves] all the way to the edge, working toward the end that's slightly bare.
4

Once rolled up, squeeze gently to compact everything and lay seam-side down for slicing.
5

Use a serrated knife to gently cut [flour tortillas] into 0.5-inch slices. Between the flour tortillas (2 large), you should have a total of 20-22 pinwheels (amount as original recipe is written // adjust if altering batch size).
6

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.