Easy, flavorful vegan pinwheels, made with just 5 ingredients in 15 minutes or less. Everybody loves this simple, delicious appetizer.
Pinwheels are the perfect party appetizer and also incredibly easy to make. They’re not very popular in my country and I discovered them recently, I wish I would try them before!
As I wasn’t (and I’m still not) an expert making pinwheels, I preferred to try a simple recipe first, using just a few ingredients (only 5!) and making them cold instead of hot.
My recipe is Italian-inspired. I used cheese, tomatoes, basil, olives and of course flour tortillas, so they taste like pizza and I’m pretty sure everyone is going to love them.
This recipe is pretty flexible, as long as you add the same amount of cream cheese and other ingredients in the same proportion, you can use whatever you want. Adding some spices and herbs like garlic or onion powder, ground black pepper, paprika or dried oregano could be a great idea to make your pinwheels even more flavorful.
looking for more appetizer recipes?
- Mango avocado salsa
- Vegan stuffed avocados
- Baked avocado fries
- Buffalo cauliflower wings
- Vegan spinach and artichoke dip
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
- 1/2 cup sun-dried tomatoes (40 g or 16 tomatoes)
- 1/2 cup black olives (65 g), pitted
- 20 fresh basil leaves
- 8 oz vegan cream cheese (225 g), softened, see notes
- 3 large flour tortillas
- To rehydrate the sun-dried tomatoes, just soak them in hot water for about 20 minutes or until they’re soft. You can also buy sun-dried tomatoes in olive oil (they’re ready to use).
- Drain the sun-dried tomatoes and chop them. Chop the olives and basil as well and add all the filling ingredients to a bowl (sun-dried tomatoes, olives, basil and cream cheese). Then mix until well combined using a fork or a spoon.
- Spread the mixture over the 3 tortillas into an even layer.
- Roll tortillas tightly and slice into 12 pieces (each roll). You should have 36 pinwheels. I prefer to refrigerate the rolls before slicing them for at least 2 hours to harden and also to blend the flavors, but it’s totally optional.
- Serve immediately or keep them covered in the fridge for 2 to 3 days.
- We used store-bought cream cheese, but you can also make our vegan cream cheese recipe (omit the onion powder and dried dill if you want).
- Feel free to use any type of olives, fresh or dried herbs or any ingredient you like.
- We used large tortillas (10 inches or 25 cm), so if you use smaller tortillas, you’ll need more.
- If you can’t eat gluten, use corn tortillas instead. As they’re smaller, you’ll need more as well.
- Serving Size: 1 pinwheel
- Calories: 36
- Sugar: 0.5 g
- Sodium: 102 mg
- Fat: 2.4 g
- Saturated Fat: 1.1 g
- Carbohydrates: 3.6 g
- Fiber: 0.3 g
- Protein: 0.8 g