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Sun-Dried Tomato, Basil and Spinach Pinwheels

June 10, 2017 by Emily Brees 6 Comments - This post may contain affiliate links.

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These Sun-Dried Tomato, Basil & Spinach Pinwheels make a perfect party appetizer or light lunch. They take about 15 minutes to make and are a healthy alternative to pinwheels made with cream cheese.

Sun-Dried Tomato, Basil and Spinach Pinwheels on plate

What is it about the roll shape?

I think it makes food irresistible. Think about it – sushi, burritos, egg rolls, even cinnamon rolls! Maybe because it seems easier to pick up with your hands – some sort of primitive instinct…

Sun-Dried Tomato, Basil and Spinach Pinwheels - lots of rolls cut in pieces

You want to just grab one, right?

How to make spinach pinwheels

This vegan pinwheel recipe is full of healthy ingredients, dairy-free for all your vegan guests and makes a colorful + light appetizer.

STEP 1: Prepare White Bean Hummus Spread

This recipe starts with a quick visit to your blender to create a hummus-like spread of white beans, zesty lemon, a hint of garlic and olive oil.

Really you could stop there and just use this hummus if you like –
it’s delicious, clean and simple.

ingredients in Cuisinart

Step 2: Assemble the Pinwheels

Next, the white bean hummus is divided between a couple wraps/tortillas of your choosing  – make sure to spread it all the way to the very edges – and then topped with spinach, basil, sun dried tomatoes and a sprinkle of crushed toasted pine nuts.

+ An important step is to make sure you leave a couple inches of uncovered hummus spread on one end – that’s the glue to hold your pinwheels shut!

assembly

Step 3: Roll the Pinwheels.

After you have your fillings laid out, next comes the art of pinwheel making…the rolling. Get the roll as tight as you can, wrap it in plastic wrap and store in the fridge until ready to cut. When you cut them, they’ll never be perfect circles – at least mine are not – just embrace the imperfection of your shape and enjoy the healthy delicious flavors that you created!

Sun-Dried Tomato, Basil and Spinach Pinwheels on plate

They look so fancy when plated as a delicate little roll up. Don’t you think? Sprinkled with a dusting of crushed pine nuts and a basil leaf – you’ve gone gourmet in 15 minutes flat. Impressive.

Can you make spinach pinwheels ahead of time?

You can definitely make them ahead of time if your fillings are not juicy. Cucumbers, tomatoes, etc tend to release liquid as they sit and will make your tortillas soggy! For this recipe and others without juicy fillings, I would recommend refrigerating them whole and cutting into pieces before plating.

PIN IT!

5 from 1 vote
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Sun-Dried Tomato, Basil & Spinach Pinwheels
Prep Time
15 mins
Total Time
15 mins
 

Lunch or appetizer - these easy vegan pinwheels are layered with white beans, sun dried tomatoes, basil and pine nuts.

Course: Appetizer, Main Course
Cuisine: American
Keyword: pinwheels, roll ups, vegan pinwheels
Servings: 30 pieces
Calories: 50 kcal
Author: Emily Brees | OatandSesame
Ingredients
White Bean Spread
  • 1 15 oz can white beans, rinsed (navy, cannelini, etc)
  • 2 Tbs olive oil
  • 1 clove garlic minced
  • Zest of 1 lemon and 1/2 lemon juiced
  • 1/2 tsp Kosher salt
  • freshly ground pepper to taste
Assembly
  • 1/3 cup sun dried tomatoes, finely chopped (not packed in oil)
  • 2 Tbs pine nuts, toasted and crushed
  • about 45-50 basil and baby spinach leaves any ratio of basil to spinach will work
  • 3 to 4 flour tortillas or gluten-free wrap
Instructions
  1. Blend all ingredients for white bean spread together in a Cuisinart until smooth like hummus. Season with more salt and pepper to taste.
  2. Mix in the crushed pine nuts into the spread by hand.
  3. Place three tortillas on a flat surface and evenly divide the white bean spread between the 3 tortillas.
  4. Spread the mixture to the very edges of each tortilla. This the glue that is going to seal the roll ups so it's important to get it to the edges.
  5. Lay the chopped sun dried tomato pieces, basil and spinach leaves flat over every inch of each tortilla EXCEPT for about 2" on one side - that needs to remain uncovered so that the end of the tortilla roll up will stick together. Press leaves down slightly before rolling to make sure everything sticks.
  6. Roll each tortilla up as tightly as you can - rolling towards the uncovered edge.
  7. Refrigerate until ready to serve or cut into 2" pin wheels and serve immediately.
Notes

*adapted from a recipe viewed on Minimalist Baker

Nutrition Facts
Sun-Dried Tomato, Basil & Spinach Pinwheels
Amount Per Serving (1 g)
Calories 50
* Percent Daily Values are based on a 2000 calorie diet.

+ A few other combos for delicious pinwheels

  • white bean spread, spinach, dried fig and crushed walnut
  • white bean spread, a few dashes of curry powder, baby swiss chard, golden raisins and crushed pistachios
  • white bean spread, Sriracha, spinach, dried mango bits and crushed peanuts

Sun-Dried Tomato, Basil and Spinach Pinwheels on platter

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sliced pinwheel appetizer with sun dried tomatoes and basil
sliced pinwheel appetizer with sun dried tomatoes and basil
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Reader Interactions

Comments

  1. Karly

    June 12, 2017 at 3:05 pm

    Yum!!! Love these simple and delicious little guys. A quick and quality snack or light lunch idea that’s seriously delicious!

    Reply
    • Emily

      June 12, 2017 at 5:34 pm

      Thanks Karly! I made this for lunch last week and ate it for 3 days. It was a great, fast and healthy lunch that I could eat while doing a million other things at the same time – love finger food!

      Reply
  2. Sammy

    December 23, 2017 at 8:19 am

    Could I substitute the pine nuts for something else? My husband is allergic to nuts.

    Reply
    • Emily

      December 23, 2017 at 8:54 am

      Hi Sammy, you can just leave the nuts out completely. They are there just to add extra richness and flavor to the pinwheels. They will be great without the nuts too.

      Reply
  3. Maria

    October 28, 2019 at 7:25 pm

    My sister made these for my baby shower. They were really pretty on the platter. All the ladies loved the healthy finger foods!

    Reply
    • Emily Brees

      October 28, 2019 at 7:26 pm

      Congrats Maria!

      Reply

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I'm Emily - a home cook, gardener and recipe creator located in Flagstaff, AZ.

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