Recipe by Vegan Richa
A fun, colorful pinwheel snack that is perfect for lunches, parties or anytime cravings
These cheerful tortilla roll ups are everything you want in a quick plant powered bite. Creamy herbed tofu filling meets crisp veggies and fresh greens, all rolled up into beautiful spirals that feel as good as they taste. They are bright, flavorful and incredibly easy, making them a go to option for busy days, potlucks or snacking straight from the fridge.
Every slice shows off a rainbow of ingredients tucked into soft tortillas, turning simple staples into something playful and satisfying. You can enjoy them chilled for a refreshing snack or pan sear them for a warm, golden treat. Either way, they are a guaranteed crowd pleaser.
Why You’ll Love This Recipe
- Perfect for meal prep and stays delicious in the fridge.
- Great for parties and ideal for snacking or quick lunches.
- Bright, fresh flavor from herbs, peppers and sun dried tomatoes.
- Kid friendly and fun to slice.
Tortilla Roll Ups
- Total Time: 2hours 20 minutes
- Yield: 16 slices 1x
- Diet: Vegan
Description
Your New Favorite Party Pinwheels
These cheerful little roll ups are filled with creamy herbed tofu and a rainbow of crisp veggies, all wrapped up in soft tortillas for the perfect plant powered bite. They chill beautifully, slice into gorgeous pinwheels and bring bright, fresh flavor to lunches, snack trays and every party platter.
Ingredients
“Cream Cheese” Filling
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8 oz firm tofu, lightly squeezed and sliced
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1.5 tablespoons lemon juice
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2 teaspoons apple cider vinegar
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon salt
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1 teaspoon dill
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1 teaspoon dried basil
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1 tablespoon nutritional yeast
Veggies
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1/4 cup finely chopped green pepper
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1/4 cup finely chopped red bell pepper
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1/4 cup chopped spring onion
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1/4 cup finely chopped sun dried tomato, dry, not oil packed
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1/2 cup baby spinach or fresh basil
Roll Ups
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2 large tortillas (use gluten free if needed)
Instructions
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Lightly squeeze tofu between paper towels to remove excess moisture and slice.
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Add tofu and all cream cheese filling ingredients to a small food processor and blend until smooth.
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Transfer to a bowl and adjust the flavor if needed.
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Stir in peppers, spring onion and sun dried tomato. Chill 15 minutes.
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Spread the mixture evenly over two tortillas, keeping it under 1/4 inch thick.
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Layer baby spinach or fresh herbs on top.
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Roll tortillas tightly and use a bit of filling to seal the edges.
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Chill for at least 2 hours to firm up the filling.
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Slice with a sharp serrated knife and serve cold.
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Optional: Dust lightly with flour and pan fry until golden for a warm, crispy version.
Notes
Serve these pinwheels chilled for a refreshing snack or pair them with fresh fruit, crackers or a big green salad for a lovely light lunch.
They also travel beautifully and make a fun addition to lunchboxes.
Soyfree: Use a non-soy store bought vegan cream cheese (7 to 8 oz).
You can also use 1 1/4 cup soaked cashews and process them with the rest of the cream cheese ingredients. Add more lemon, salt as needed.
Nutrition info is approximate.
- Prep Time: 20 minutes
- Cook Time: 2 hours (chill time)
- Category: Handhelds and Sandwiches
- Method: No Cook, Chilling
- Cuisine: Fresh, Vegan
Nutrition
- Serving Size: 2 slices (1/8 of recipe)
- Calories: 64kcal
- Sugar: 2g
- Sodium: 184mg
- Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
