Vegan Pinwheels
Plant-based bites with flair
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.’
