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]
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
- Blend all ingredients for white bean spread together in a food processor until smooth like hummus—season with more salt and pepper to taste.
- Mix in the crushed pine nuts into the spread by hand.
- Place three tortillas on a flat surface and evenly divide the white bean spread between them.
- 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.
- 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.
- Roll each tortilla up as tightly as you can, rolling towards the uncovered edge.
- Refrigerate until ready to serve or cut into 2-inch pinwheels and serve immediately.