Tortilla Pinwheel Swirls
These flavour-filled swirls are ideal finger food to be enjoyed by friends and family
prep time 45 mins
total time 50 mins
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 pinwheel swirls 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.
INGREDIENTS
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)
METHOD
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.
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.
