Tortilla Pinwheel Swirls

These flavour-filled swirls are ideal finger food to be enjoyed by friends and family. It’s party season, and this recipe is ideal as a quick way to put together something to serve to friends and family when you’re hosting a festive gathering. They’re simple, pretty, and everyone will enjoy these swirls of flavour. The great thing is that these tortilla pinwheels are easily adaptable to your favourite flavours, such as swapping out the pesto for harissa, or the roasted red peppers for sundried tomatoes.

All you’ll need is:

• 4 large tortillas

• 1 jar of roasted red peppers, drained and sliced in stripes

• 1 jar of vegan pesto

• 4 tbsp of sliced olives

• Small bunch of spring onions, finely sliced (could substitute with red onion)

• Half a bag of rocket (baby spinach could be substituted)

Lay out four tortillas, and start by spreading a thing layer of pesto onto each. This will create a tasty base for each swirl. I used the Sacla brand of vegan pesto, but there are lots of other brands out there. If you can’t get ahold of a vegan pesto, then you can always make your own! Next add the roasted red peppers, and continue adding the remaining ingredients neatly across each tortilla.

You will end up with four tortillas that somewhat resemble pizzas. Like I mentioned in the intro, feel free to experiment with your favourite ingredients and toppings for these swirls. You can opt for anything under the sun that you enjoy. Sundried tomatoes, garlic-fried mushrooms, roasted aubergine, vegan cheese, spinach, red onion, artichoke…

Roll up each tortilla carefully, making sure to put pressure as you roll so that they roll up nice and tightly. If you don’t roll tightly enough, they will come apart when serving them up. Seal each one with a cocktail stick to secure them, and set them in the fridge so that they hold their shape before cutting them up.

Remove from the fridge and slice about an inch thick, making sure to use a sharp and clean knife (keep a cloth handy to wipe your knife inbetween, so you don’t get pesto or red pepper all over the edges of each swirl). Set aside the end pieces (or gobble them up like I did), and serve up on a platter and sprinkle with some optional fresh basil to enjoy.