A few weeks ago, friends hosted a charming patio party to celebrate the arrival of spring. After a long, chilly winter, we were more than ready for fresh air, conversation, and a little something to nibble on al fresco. Not even a few raindrops could convince us to head inside – this was a night to savor.

I offered to bring something vegan, knowing it would be appreciated by our gracious host. When Linda C suggested vegan pinwheels, I realized – with some surprise – that I’d never made pinwheels before. Vegan or otherwise!

I remembered spotting a dairy-free version of Boursin (Garlic & Herbs Cheese Spread Alternative) at Wegmans and decided to pair it with Violife’s Just Like Cream Cheese (also dairy-free). A quick spin in the food processor with a little olive oil brought it to just the right creamy consistency. The flavor? Honestly, you’d be hard-pressed to tell it apart from the classic dairy-based version. Note that you can use the same amount of dairy cream cheese and Boursin cheese.

Where I ran into a bit of trouble – despite some recipe sleuthing – was figuring out just how much filling I’d need. That’s when I turned to Margaux (my personal ChatGPT, named after the wine region in Bordeaux – because of course she is). She offered up smart flavor pairings and nailed the filling quantities so I didn’t overstuff the rolls. 

I opted for two combinations. Kalamata olives and sundried tomatoes with tomato-basil tortillas and orange and red bell peppers with whole wheat multi-grain tortillas. I used gordita-style tortillas, which are a bit thicker and more forgiving for rolling. Both versions looked festive and colorful on the platter, but the crowd favorite was hands-down the olive and sundried tomato version. And just for fun, I didn’t mention they were vegan. 

This recipe is more of a gentle guide than a strict formula. Use whatever combination of spreads and fillings you like. As a rule of thumb, use 2 tablespoons of spread and 4 tablespoons of finely chopped filling per 10-inch tortilla. This makes enough for about seven tortillas, depending on how generous you’re feeling.

Tip: Spread all the tortillas first, then divvy up your filling – that way you can adjust on the fly if you decide to make one or two extra.

Be sure to serve them on your favorite platter.  I love how they looked on this bunny platter (which isn’t just for Easter in our house!).

Thank you, Margaux, for your help. (Did you know you can name your ChatGPT?)

Vegan Pinwheels

 

Vegan Pinwheels

Plant-based bites with flair
5 from 1 vote
Print Recipe Pin Recipe
Course Appetizer
Servings 40 pinwheels (approximately)

Ingredients
  

  • 8 ounces vegan cream cheese (see Notes)
  • 8 ounces vegan Boursin cheese (see Notes)
  • 1 teaspoon extra virgin olive oil
  • 12 tablespoons finely diced orange and red bell peppers
  • 8 tablespoons about 6 ounces finely diced pitted Kalamata olives
  • 8 tablespoons finely diced sundried tomatoes about 3 ounces, not packed in oil
  • 7 10- inch tortillas (see Notes)

Instructions
 

  • Remove cream cheese and Boursin cheese from the refrigerator 30 minutes prior to preparing.
  • Place cream cheese and Boursin cheese in a large food processor. Process until smooth. Add 1 teaspoon of olive oil (or more to reach the right smooth consistency) and process.
  • Using a small rubber spatula, offset spatula or back of a spoon, spread the filing over the tortilla to within 1/4-inch of the edge of the tortilla. Repeat with remaining tortillas. I recommend preparing all of the tortillas first so you know for sure how many you have to fill.
  • Sprinkle 4 tablespoons of filling over each tortilla (see Notes). Repeat with remaining tortillas.
  • Tightly roll each tortilla and wrap in plastic wrap. Refrigerate for at least 1 hour and up to 4 hours.
  • Remove plastic wrap and cut into about 1-inch slices. Place on a platter for serving. Serve within 2 to 3 hours of slicing.

Notes

  • While I used ingredients to make these pinwheels vegan, you can use regular dairy cream cheese and Boursin (same amounts) instead. 
  • I used Violife Just Like Cream Cheese, Dairy-Free Vegan Block and Boursin Dairy-Free Garlic & Herbs Cheese Spread Alternative for the spread. Both are available at Wegmans. This makes enough for 7 10-inch tortillas.
  • You can mix up the filling. As a rule of thumb, use 4 tablespoons finely diced filling and 2 tablespoons of spread per 10-inch tortilla. I made 3 bell pepper-whole wheat multi-grain tortillas and 4 Kalamata olive-sundried tomato-tomato and basil tortillas.
  • Look for your favorite thicker tortillas. They are often called ‘gordita.’
Vegan Pinwheels