day 31 lunch: sun-dried tomato and basil pinwheels

Ingredients:

• 8 ounces (227 g) vegan cream cheese (I love Trader Joe's brand)
  
• 1/2 cup lightly packed (50 g) sun-dried tomatoes (dry, not in oil), chopped (plus more for topping)
  
• 1/4 cup lightly packed (45 g) frozen spinach, thawed and squeezed dry* (optional)
  
• 2 large cloves garlic, minced (~ 2 Tbsp, 12 g)
  
• 1/4 cup (20 g) vegan parmesan cheese, plus more for serving
  
• Pinch each sea salt and black pepper
  
• 2 large flour tortillas (ensure vegan friendliness on package)
  
• 24 fresh basil leaves, divided
  

Directions: 

1. Add vegan cream cheese, sun-dried tomatoes, spinach, garlic, vegan parmesan cheese, salt and pepper to a mixing bowl and mix thoroughly to combine.
   
2. Divide filling between two flour tortillas and spread into an even layer all the way to the edge. Top each with 10-12 fresh basil leaves (leaving one edge bare so the tortilla can stick to itself). Press basil down slightly to adhere.
   
3. Tightly roll up tortillas from one end to another, starting from the end with basil all the way to the edge, working toward the end that's slightly bare.
   
4. Once rolled up, squeeze gently to compact everything and lay seam-side down for slicing.
   
5. Use a serrated knife to gently cut tortillas into 1/2-inch slices. Between the two tortillas, you should have a total of 20-22 pinwheels.
   
6. Arrange on a serving platter and serve immediately, or chill for up to 24 hours, covered in the fridge. Leftovers keep well in the refrigerator, covered, for 2-3 days, though best when fresh.
   

Notes
*To prepare frozen spinach, thaw completely and transfer to a clean, thin towel. Hold over the sink and squeeze firmly to drain out all water. Use as instructed.
*Inspired by, loosely adapted from Spoon, Fork, Bacon.
RECIPE: www.minimalistbaker.com 

​Source: Minimalist Baker
http://minimalistbaker.com/sun-dried-tomato-and-basil-pinwheels/