Vegan Tortilla Spirals
These colorful pinwheels are the kind of party snack that disappears from the platter before you even finish arranging them. A creamy, herb-seasoned spread made from vegan cream cheese and mayonnaise forms the base, layered with baby spinach, roasted red peppers, and briny black olives for a filling that's as vibrant as it looks. The whole thing rolls up into a tight log, chills in the fridge until firm, then slices into tidy little spirals that hold their shape beautifully — no toothpicks required. Sun-dried tomatoes are an optional addition that adds a punchy, slightly sweet depth if you want to take the flavor up a notch. The recipe makes enough to serve 8, so it's ideal for potlucks, game days, or any gathering where you need something impressive with minimal effort. Everything comes together with pantry staples and zero animal products, so there's no need to scan labels for hidden dairy or swap out a single ingredient.
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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)
- 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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