Sun-Dried Tomato Pesto Tortilla Rollups has layers of flavor and texture that only takes 15 minutes to prepare. Healthy appetizer that everyone loves.
So, we are on our road trip and are driving along looking at the scenery. Hopefully, we will be in Maine all week.
I’m trying to spy moose but, of course, as the miles roll by I am also trying to think of something easy to prepare to eat that won’t heat up the camper.
Food doesn’t get far from my mind. I do most of the planning for meals and Ed does most of the hooking and unhooking of the trailer and I like it that way.
It makes it all so much easier. Especially when you’re in a 16′ trailer.
My mind also tends to stray towards appetizers. So many times they are also perfect for lunches or side dishes. So I thought of this and that and then – Guess what – Nailed it!
Rollups with a mix of tasty ingredients. We pulled in to a grocery store so I had time to get them tested for the blog too. They turned out great and I even got some pictures taken.
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Since they are easy to pack these would be perfect on a casual holiday or piled high on a plate while you watch any sports game.
You can add finely diced red onion but I kept the recipe so that very picky eaters would like them too. Also you can pile on the fresh spinach a couple of layers thick if you are looking for heftier appetizers.
These are perfect for one big bite or two normal bites and the flavor combination is all there. Homemade vegan cream cheese is amazing but you could cut that step and buy a pre-made one.
Also, sometimes it’s hard to find vegan sun dried tomato pesto. I’ve made one that tastes really good and have put it on the blog. Click on this Sun Dried Tomato Pesto recipe and see how easy it is to make too.
Sun-Dried Tomato Pesto Tortilla Rollups is a mouthful to say and a truly delicious mouthful to enjoy.
Sun-Dried Tomato Pesto Tortilla Rollups
Ingredients
- 10 tortillas - pack of 10 or 12 - 10" tortillas
- 16 ounce dairy-free cream cheese
- 6 ounce sun dried tomato pesto - click on the link below for a homemade vegan recipe
- 10 ounce baby spinach
Instructions
- If you have enough counter space - assembly line is a very fast way to prepare these appetizers.
- Spread a layer of dairy free cream cheese on the tortilla.
- Thinly spread of layer of sun-dried tomato pesto (this is a homemade version) on top of the cream cheese.
- Lay a single layer of baby lettuce all over that last layer. Go two deep if you like.
- Start at one edge and roll up snug.
- Use a toothpick or two or three to hold the tortilla closed as you cut.
- Cut slices about one inch thick.
- Serve and enjoy!
Nutrition
These tortilla rollups aren’t good for freezing because of the fresh baby spinach inside.
Just go ahead and enjoy them. They disappear very quickly anyway.
Ginny McMeans says
November 11, 2017 at 9:19 amThanks Lucy! I smack these appetizers together all the time. I’ll have to try it with vegenaise next time. That pesto is one of my favorite things. 🙂
Lucy says
November 11, 2017 at 12:58 amI’ve just made this using the home made tomato pesto and subbing vegenaise for the cream cheese. It was delicious, and the pesto was ah-Ma-zing!
Trang says
August 13, 2017 at 1:32 pmThis would make a great snack during the week. If I add some chicken or turkey, I bet it would make an awesome weekday lunch as well.