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Vegan Pesto Pinwheels

Delicious Vegan Pesto Pinwheels: Quick, Easy Snack Delight

Enjoy these Vegan Pesto Pinwheels, a quick and customizable snack that's perfect for lunch and sure to please everyone.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 pinwheels
Course: Lunch
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pesto Mixture
  • 1 cup pesto homemade or store-bought vegan
  • 1 can white beans rinsed and drained
Wraps
  • 4 pieces whole grain wraps or any preferred wraps
Customization
  • 1 cup vegetables e.g., arugula, sun-dried tomatoes, sliced bell peppers

Equipment

  • Mixing bowl
  • spatula
  • knife

Method
 

Steps
  1. Rinse and drain the white beans. Mash them in a bowl and mix in the vegan pesto until creamy.
  2. Lay a wrap flat and spread the pesto bean mixture evenly, leaving an inch along the edges.
  3. Layer your chosen vegetables on the pesto-covered wrap evenly.
  4. Roll the wrap tightly from one end, tucking in the filling as you go.
  5. Slice the rolled wrap into 1-inch thick pinwheels and serve or store them.

Nutrition

Serving: 1pinwheelCalories: 150kcalCarbohydrates: 22gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 240mgPotassium: 250mgFiber: 4gSugar: 2gVitamin A: 1000IUVitamin C: 15mgCalcium: 40mgIron: 1.5mg

Notes

Best enjoyed fresh, but can be stored wrapped for up to 2 days.

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