Fructose Free Vegan Tortilla Pinwheels
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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)
- 1 cup baby spinach, roughly chopped
- 1 red bell pepper, thinly sliced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/6 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 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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