Anti Inflammatory Vegan Tortilla Pinwheels
Total time1 hr 20 min
Prep time20 min
Cook time0 min
4.6(10)
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Learn more →Ingredients
6 servings
- 8 oz vegan cream cheese, softened to room temperature
- 2 tbsp fresh chives, finely chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
- 4 large flour tortillas (10-inch)
Chef's tipWarm briefly before folding to improve flexibility. - 1 cup baby spinach, roughly chopped
- 1 red bell pepper, thinly sliced
- ½ english cucumber, thinly sliced into rounds
- ½ cup shredded carrots
- ¼ cup sliced black olives (optional)
Instructions
- 1
In a mixing bowl, combine the vegan cream cheese, chives, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir with a rubber spatula until smooth and evenly mixed.
- 2
Lay one tortilla flat on a cutting board. Spread about one-quarter of the cream cheese mixture in an even layer across the entire surface, going all the way to the edges.
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