These tasty rollups will become one of your ‘go-to’ lunches. Sun-dried tomato and basil pinwheels are quick to make, easy to store — take them on your next outing.

Sun-Dried Tomato and Basil Pinwheels was Inspired by Minimalist Baker

• 8 oz vegan cream cheese (we used Miyoko’s brand)
• ½ cup sun-dried tomatoes, soaked in water, then chopped
• 1 cup cabbage, chopped/grated
• 1 cup yellow squash, grated
• (substitute any veggies you have available)
• 2 large cloves garlic, minced
• ¼ cup Parma! (any flavor will work)
• a small bunch of basil, chopped
• 1 large flour tortilla
• salt and pepper to taste

Instructions:

1. Add vegan cream cheese, sun-dried tomatoes, basil, cabbage, yellow squash (or whatever vegies you have), garlic, Parma! – mix thoroughly to combine.
2. Taste and ask yourself – is it salty enough? Adjust accordingly; taste again and ask…is it sour enough? Repeat for sweet, bitter, umami (more Parma!?)
3. Take about ½ the filling and spread onto your tortilla in an even layer all the way to the edge, leaving one edge bare so the tortilla can stick to itself.
4. Tightly roll up tortillas from one end to another, starting from the end with basil all the way to the edge, working toward the end that’s slightly bare.
5. Use a serrated knife to gently cut tortillas into ½ inch slices, you might have 10 – 11 slices.
6. Pack in your lunch container. Add some apple slices and a couple almonds for a satisfying and yummy lunch.