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Published: . Last Updated: by: Ginny McMeans
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Sun-dried tomato Pesto Tortilla Rollups have layers of flavor and texture that only take 15 minutes to prepare.
So, we are on our road trip and 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 into 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.
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, which is a couple of layers thick, if you are looking for heftier appetizers.
These are perfect for one big bite or two normal bitesand the flavor combination is all there. Homemade vegan cream cheese is amazing but you could cut that step and buy apre-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 recipeand 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.
These tortilla rollups aren't good for freezing because of the fresh baby spinach inside.
📋 Recipe
Sun-Dried Tomato Pesto Tortilla Rollups
Ginny McMeans
Sun-Dried Tomato Pesto Tortilla Rollups has layers of flavor and texture that only takes 15 minutes to prepare.
4.86 from 21 votes
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Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Appetizer
Cuisine Finger Food
Servings 20 Servings
Calories 127 kcal
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: 4RollupsCalories: 127kcalCarbohydrates: 11gProtein: 3gFat: 8gSaturated Fat: 2gSodium: 280mgPotassium: 102mgFiber: 2gSugar: 2gVitamin A: 1385IUVitamin C: 4.3mgCalcium: 53mgIron: 1.2mg
Tried this recipe?Let us know how it was!
More Appetizer Recipes
- How To Make Vegan Jalapeno Poppers
- Fruit Salsa Recipe and Cinnamon Chips
- Homemade Tomato Bruschetta
- Vegan Stuffed Mushrooms
Reader Interactions
Comments
Natalia
Love the combination of flavours in this tasty recipe and love it even more because it takes only 15 minutes to prepare!Amy @ The Cook Report
Love a sun dried tomato pesto! These roll ups look awesomeTrang
This 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.Lucy
I'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!Ginny McMeans
Thanks 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. 🙂
Meagan Kennedy
I used bruschetta instead of pesto, because I was in a rush when I found this recipe and didn't realize there was a link for vegan pesto, and I couldn't find any at the store. Fresh bruschetta is really good with it too!
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