Sun-Dried Tomato Pesto Tortilla Rollups are sliced and stacked on a wooden cutting board and placed on the picnic table for everyone to enjoy.
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5 from 6 votes

Sun-Dried Tomato Pesto Tortilla Rollups

Sun-Dried Tomato Pesto Tortilla Rollups has layers of flavor and texture that only takes 15 minutes to prepare.
Course Appetizer
Cuisine Finger Food
Prep Time 15 minutes
Total Time 15 minutes
Servings 20 Servings
Calories 127kcal
Author Ginny McMeans

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

Serving: 4Rollups | Calories: 127kcal | Carbohydrates: 11g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Sodium: 280mg | Potassium: 102mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1385IU | Vitamin C: 4.3mg | Calcium: 53mg | Iron: 1.2mg