Vegan Veggie Pinwheels with Broccoli and Carrots
Ingredients
- 4 large whole-wheat or spinach tortillas
- 1 cup vegan cream cheese
- 1 cup finely chopped broccoli florets blanched
- 1 cup shredded carrots
- 1/2 cup diced red bell pepper
- 1/4 cup chopped fresh spinach
- 2 tbsp chopped fresh parsley or cilantro
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp lemon juice
- Salt and black pepper to taste
- Optional: 1/4 tsp smoked paprika or chili flakes
Instructions
- Blanch broccoli for 1-2 minutes, cool in an ice bath, and chop finely.
- Mix vegan cream cheese with garlic powder, onion powder, lemon juice, salt, pepper, and optional spices.
- Spread 2-3 tbsp of the mixture on a tortilla, leaving a 1/2-inch border.
- Layer broccoli, carrots, bell pepper, spinach, and parsley evenly.
- Roll the tortilla tightly, wrap in plastic wrap, and chill for 15-20 minutes.
- Slice into 1-inch pinwheels and serve.