With pesto and sun-dried tomatoes within, these simple Christmas pinwheel appetisers make the ideal salty snack. They are the ideal Christmas appetiser because of their lovely green and crimson filling, though, if I’m being completely honest, I’d eat them all year long.
Ingredients
- 2 large flour tortillas (spinach or sun-dried tomato for a festive touch)
- 1 cup vegan cream cheese (store-bought or homemade)
- 1/2 cup finely chopped roasted red bell peppers
- 1/2 cup chopped black olives
- 1/4 cup chopped fresh basil or spinach leaves
- 1/4 cup chopped sun-dried tomatoes (if not using sun-dried tomato tortillas)
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- In a mixing bowl, combine the vegan cream cheese, chopped roasted red bell peppers, black olives, chopped basil or spinach, chopped sun-dried tomatoes (if using), garlic powder, salt, and pepper. Mix until well combined.
- Lay a flour tortilla flat on a clean surface.
- Spread a generous layer of the cream cheese mixture evenly over the entire surface of the tortilla.
- Starting from one end, tightly roll up the tortilla into a log shape.
- Wrap the rolled tortilla log in plastic wrap and refrigerate for about 1 hour to firm up.
- Repeat the process with the second tortilla and remaining filling.
- Once the tortilla logs are chilled and firm, remove the plastic wrap and slice each log into pinwheels, about 1/2 to 3/4 inch thick.
- Arrange the Christmas pinwheels on a serving platter and garnish with extra chopped basil or spinach leaves for a festive look.
Nutrition Facts
- Calories: 150-180 kcal
- Total Fat: 10-12g
- Saturated Fat: 4-5g
- Carbohydrates: 10-12g
- Fiber: 1-2g
- Sugar: 1-2g
- Protein: 4-5g
- Sodium: 300-400mg
