Sun-Dried Tomato & Basil Swirl Bites
These vibrant pinwheels are a quick, no-cook appetizer that bursts with Mediterranean flavor, perfect for any gathering.
- Prep15 min
- Total15 min
- DifficultyEasy
- Servings20
Imagine a creamy, savory filling wrapped in a soft tortilla and sliced into pretty spirals. That's exactly what these pinwheels deliver, with the intense taste of sun-dried tomatoes and the freshness of basil.
They come together in just 15 minutes using simple, plant-based ingredients. Whether you're hosting a summer party or need a quick snack, these swirl bites are sure to disappear fast.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a mixing bowl, combine the vegan cream cheese, chopped sun-dried tomatoes, spinach (if using), minced garlic, vegan parmesan, salt, and pepper. Mix thoroughly until well blended.
- Divide the filling evenly between the two tortillas, spreading it in an even layer all the way to the edges. Top each tortilla with half of the basil leaves, leaving one edge bare so the tortilla can stick to itself. Press the basil down lightly to help it adhere.
- Starting from the end with the basil, tightly roll up each tortilla toward the bare edge. Work carefully to keep the roll compact.
- Once rolled, gently squeeze the rolls to compact them further, and place them seam-side down on a cutting board.
- Using a serrated knife, slice the rolls into 1/2-inch (about 1.25 cm) pieces. You should get 20-22 pinwheels total from both tortillas.
- Arrange the pinwheels on a serving platter and serve immediately, or refrigerate covered for up to 24 hours. Leftovers can be stored in the fridge for 2-3 days, though they are best enjoyed fresh.
💡 Tips
- For easier slicing, chill the rolled tortillas for 15-20 minutes before cutting.
- If you don't have vegan cream cheese, you can use regular cream cheese for a non-vegan version.
- These pinwheels can be made a day ahead and stored in the fridge until serving.
Inspired by a recipe from Minimalist Baker