Sun-dried Tomato and Basil Pinwheels

Author: Minimalist Baker
Serves: 20


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




Stay Fancy! ;)

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