These sun-dried tomato, basil, and 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. 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.

Sun-Dried Tomato, Basil, and Spinach Pinwheels [Vegan, Gluten-Free]

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30 pinwheels

Cooking Time



For the White Bean Spread:

  • 1 15-ounce can white beans, rinsed (navy, cannellini, etc.)
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • Zest of 1 lemon and 1/2 lemon, juiced
  • 1/2 teaspoon of salt
  • Freshly ground pepper, to taste

For Pinwheel Assembly:

  • 1/3 cup sun-dried tomatoes, finely chopped (not packed in oil)
  • 2 tablespoons pine nuts, toasted and crushed
  • About 45-50 basil and baby spinach leaves (any ratio of basil to spinach will work)
  • 3 tortillas, gluten-free if needed


  1. Blend all ingredients for white bean spread together in a food processor 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 them.
  4. Spread the mixture to the very edges of each tortilla. This is the glue that will seal the roll-ups, so it's important to get it to the edges.
  5. Lay the chopped sundried tomato pieces, basil, and spinach leaves flat over every inch of each tortilla except for about 2 inches 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-inch pinwheels and serve immediately.


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