My Sassy Saucy Pinwheels

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Sassy Saucy Pinwheels

My Sassy Saucy Pinwheels

  • Servings: 4
  • Difficulty: easy
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The fridge was stuffed with appetizers from our recent happy-hour with neighbors, and not wanting to toss the leftovers decided to throw together my version of Sassy Saucy Pinwheels. I watched John pace and prep the outside table in anticipation of what was to come... and it did not dissapoint!


Veggie Filling for Both Tortillas

  • 1 large sun-dried tomato tortilla, vegan
  • 1 large flour tortilla, vegan
  • 1/4 whole yellow pepper, sliced into super thin strips
  • 1/4 whole red pepper, sliced into super thin strips
  • 1/4 whole orange pepper, sliced into super thin strips
  • 1/4 raw onion, sliced into thin strips
  • 2 cups spinach, ends trimmed and ribbone cut
  • 1/2 cup spinach/artichoke hummus
  • 1/2 cup roasted red pepper hummus
  • 1/2 cup jalapeno/cilantro hummus
  • 1/4 cup raw walnuts, diced very small
  • 8 to 10 cherry tomatoes, cut into thin slices
  • 1/4 cup carrots, shredded thin
  • 1/4 to 1/2 cup Daiya onion/chive cream cheese style spread
  • 1/4 cup My Favorite Sandwich Spread
  • 1/4 cup My Favorite Avocado Aioli Sauce
  • salt & pepper, to taste

Prep Sundried Tomato Torilla

  1. Spread Daiya jalapeno/cilantro cream cheese spread in a semi-thick layer up to about 1/2 inch from the rim.
  2. Spread 1/2 the veggie mix of peppers, onion and tomatoes over the top.
  3. Sprinkle ribboned spinach over the veggies.
  4. Spread My Favorite Sandwich Spread over the entire layer.
  5. Add salt & pepper, to taste.

Prep Flour Tortilla

  1. Flour Tortilla – spread all 3 hummus in a semi-thick layer up to about 1/2 inch from the rim.
  2. Spread remaining half of peppers, onion and tomato over the top.
  3. Spread shredded carrots over veggies.
  4. Spread remaining half of ribboned spinach on top.
  5. Pour & Spread My Favorite Avocado Aioli Sauce over the whole dang thing.
  6. Sprinkle with diced walnuts over the top.
  7. Add salt & pepper, to taste.

Plating the Pinwheels

  1. Roll-up each tortilla and cut it into serving size pieces (rinse and dry your serated knife between cuts to keep from smearing the sauce between pieces).
  2. Plate and serve both varieties on individual plates, along with additional sauces on the side, if desired.

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