Eosinophilic Esophagitis Friendly Vegan Tortilla Spirals
Total time1 hr 20 min
Prep time20 min
Cook time0 min
4.7(29)
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Learn more →Ingredients
8 servings
- 8 oz vegan cream cheese, softened
- 2 tbsp vegan mayonnaise
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried dill
- 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
- ½ cup roasted red peppers, drained and thinly sliced
- ⅓ cup black olives, thinly sliced
- ¼ cup sun-dried tomatoes, drained and finely chopped (optional)
Instructions
- 1
In a large mixing bowl, combine the vegan cream cheese, vegan mayonnaise, garlic powder, onion powder, dried dill, 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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