Eosinophilic Esophagitis Friendly Vegan Veggie Pinwheels
Total time50 min
Prep time20 min
Cook time0 min
4.6(24)
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Learn more →Ingredients
6 servings
For the filling
- 8 oz vegan cream cheese, softened
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
For the pinwheels
- 4 large flour tortillas (10-inch)
Chef's tipWarm briefly before folding to improve flexibility. - 1 cup baby spinach leaves
- 1 medium red bell pepper, thinly sliced
- 1 medium cucumber, peeled and thinly sliced
- ½ cup shredded carrots
- ¼ cup sliced black olives (optional)
Instructions
- 1
In a large mixing bowl, combine the vegan cream cheese, chives, dill, garlic powder, onion powder, 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, leaving a 1/2-inch border at the far edge.
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