09 July 2016

Summer Tortilla Pinwheels

A few months ago, some friends moved from our town and threw a big going away party. They are always very conscious of the myriad eating habits of all of their friends, so they made sure that some vegan-friendly food was available. One of those dishes were tortilla pinwheels that some vegan potluck friends brought and I've been dreaming about since. They were so simple, but so delicious!

I finally decided I needed to stop dreaming, so I contacted the friend who made them for the recipe. Her response sounded pretty much like what I say when Shana asks how I made something new and delicious: "Well, I added some of this, some of that, a little bit of that, and some of something else." To Shana, that response is infuriating, but to me, it leaves the door open to experimentation. My friend said she used my sun-dried tomato spread recipe, a "hummus" made with cannellini beans and cashews, and arugula, but wasn't sure exactly what proportions she used or what other ingredients were in the hummus. That was enough of a start for me, so I set to work to figure out my own version.

My own version in hand, Shana and I made our way to a Fourth of July party. I cut into the rolls, hoping they'd stay together (they did) and made sure to express to our hosts and other friends that the recipe was new and that I'd love feedback and wouldn't be offended if people didn't like them. As the wraps disappeared, the only feedback I heard was "mmmmmmmmmmm" and "these are delicious, Maggie!" We took just a few of them home with us, but Shana ate them the next day and has been asking for them since. Recipe success!

Summer Tortilla Pinwheels
2, 15 oz. cans cannellini beans
1 c. raw cashews
1/4 c. lemon juice
2/3 c. nutritional yeast, divided
1 1/2 tsp. salt
1/4 tsp. garlic powder
1/2 c. water
1 recipe of sun-dried tomato spread
1 box of baby arugula
9 or 10 flour tortillas (~8 inches across)
plastic wrap

1. Soak the raw cashews in water for at least 30 minutes. Drain.
2. Combine the cannellini beans, cashews, lemon juice, 1/3 c. nutritional yeast, salt, garlic powder, and water in a food processor or high-powered blender with a tamping stick. Process until smooth.
3. Pour/scoop hummus into a bowl and stir in the rest of the nutritional yeast (1/3 c.).
4. Gather all of the rest of the ingredients and prepare your work station. This means having the tortillas, sun-dried tomato spread, arugula, and plastic wrap out.
5. Place a tortilla on the counter and spread a nice layer of the tomato spread on it - all the way out to the edges. Spoon a generous helping of the hummus on top, but leaving a bit of space where you can still see tomato spread at one end. Put arugula on top, leaving a bit of space where you can see the hummus (see picture).
6. Roll, reasonably tightly, from the end with all three ingredients. The hummus and arugula will spread as you roll and the hummus and tomato spread will keep the roll together. 
7. Move the roll to one end of a piece of plastic wrap and wrap it in plastic wrap. 
8. Repeat steps 5-7 until you're out of an ingredient. 
9. Chill for at least three hours, then unwrap the plastic and cut into pinwheels. 

Helpful Hints
  • The first time I made these, I ran out of sun-dried tomato spread before anything else. This time, I doubled that recipe so I could make one more tortilla wrap and still have leftover spread for eating later in the week. 
  • I told Shana that the layers should make a stoplight. You should see red, yellow, and green from the top of the tortilla to the bottom. In the picture above, you can see all three layers and also see that I really do mean that the tomato spread should go all the way to the edges. 
  • Take this basic idea and experiment! Use a pesto instead of the tomato spread, try baba ghanoush instead of the hummus, use spinach and fresh basil in place of the arugula. 
  • Using a gluten-free wrap rather than the flour tortillas will make this gluten-free. 
The post "Summer Tortilla Pinwheels" originally appeared on Maggie's LesVegan Kitchen.

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