Tortilla Pinwheels
These flavour-filled swirls are ideal finger food to be enjoyed by friends and family
Ingredients
- 4 tortillas (use gluten free tortillas for GFO)
- 4 tbsp sliced olives
- 1 bunch spring onions (finely sliced (could substitute with red onion))
- 1/2 bag rocket ((baby spinach could be substituted))
- 1 jar vegan pesto
- 1 jar roasted red peppers (drained and sliced in stripes)
Instructions
- Lay out the wraps and start by spreading the pesto thinly over each one, then lay the red peppers across the wraps.
- Place the spring onions, olives, and the rocket evenly all over the wraps.
- Starting at one end, fold over tightly and roll into a tube. Secure with cocktails sticks to keep the shape, and set in the fridge for 30 mins.
- Remove from the fridge and take out the cocktails sticks, cut off the ends (mid-prep snack!), and then slice into 2 cm pinwheels. Arrange across a plate and serve to your guests.
Video
Notes
- Try these swirls with any variation of ingredients you enjoy, from roasted aubergines, sundried tomatoes, and artichokes, to spinach, harissa, hummus…
- Opt for white tortillas, because I find that wholewheat, or alternative options, tend to break apart more easily.
Nutrition
Calories: 45kcalCarbohydrates: 4gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gCholesterol: 1mgSodium: 295mgPotassium: 39mgFiber: 1gSugar: 0.5gVitamin A: 282IUVitamin C: 7mgCalcium: 29mgIron: 0.4mg
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