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.