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An Overview Shot of Six Vegan Mexican Tortilla Pinwheels Made with Cream Cheese. The Tortilla Pinwheels are Sitting on Top of a Black Rectangular Plate with some Green Onions and Cilantro off to the side for Garnish. The Backdrop is a Wooden Turquoise Palate.

Mexican Tortilla Pinwheels (Vegan)

These vegan pinwheels are the perfect crowd-pleasing appetizer! They're easy and quick to make ahead of time, and the first to go at any party.

Course Appetizer, Main, Side
Cuisine Mexican, Vegan
Keyword easy vegan appetizer, mexican pinwheels, vegan pinwheels
Prep Time 25 minutes
Total Time 25 minutes
Servings 60 pinwheels
Calories 35 kcal
Author Anjali Lalani

Ingredients

  • 3.8 oz. vegan cream cheese , I use Toffuti brand
  • 1/4 cup vegan sour cream
  • 4.25 oz. black olives , finely chopped from can
  • 1/2 cup green onions , finely chopped
  • 1/2 cup cilantro , finely chopped
  • 1/4 cup jarred jalapenos , finely chopped
  • 1/2 tbsp juice from jalapeno jar
  • 1/2 teasp garlic powder
  • 1/4 teasp salt
  • 1 teasp taco seasoning , see notes below
  • 8 large tortillas , see notes below

Instructions

  1. Allow the cream cheese to come to room temperature.
  2. Combine all the ingredients thoroughly in a mixing bowl.
  3. Taste the mixture and adjust if needed with additional salt, taco seasoning, and/or jalapeno for extra spice.
  4. Place one tortilla flat on a large cutting board.
  5. Using the back of a spoon, spread a single layer of the cream cheese mixture on the tortilla. Make sure it's thick enough to just cover all of the tortilla surface (but not too much so that it comes out the side when rolling).
  6. Starting at one end, using both hands at each side, slowly roll the tortilla as tightly as possible without squeezing out the cream cheese layer.
  7. Repeat with the remaining tortilla until you run out of the cream cheese mixture.
  8. Stack up the rolled tortilla in a 9x13 baking tray, and cover with foil to completely seal.
  9. Place in the fridge for a few hours or overnight so it's cool and easier to cut.
  10. Working with one rolled tortilla at a time, use a sharp knife (not serrated), and cut about 3/4" thick rounds. You should end up with 8-10 pinwheels per roll-up.
  11. Repeat with the remaining tortilla roll-ups.
  12. Serve immediately, or layer the pinwheels (cut side up) back in the baking pan and cover completely with foil. Place back in the fridge until ready to serve.
  13. Enjoy as is or with your favorite salsa!

Recipe Notes

I prefer to use Tofutti Brand Vegan Cream Cheese, and Follow Your Heart Vegan Sour Cream.

 

I like to use a chopper for the olives (if not using canned) and jalapenos.

 

For the tortilla, try to use ones that are as thin as possible. I always use Trader Joe's large flour tortillas, but you can use your favorite brand. For a gluten-free version, I recommend softened corn tortilla or Follow Your Heart Gluten-Free Tortilla.

 

Make-Ahead Tip - You can make the cream cheese mixture and/or the tortilla roll-ups the day before. Simply store in air-tight container (or seal with foil) in the fridge and cut into pinwheels prior to serving. If you make the cream cheese mixture ahead of time, allow it to come to room temperature so that it's spreadable.

 

Kid-friendly Tip -  omit the jalapenos.

Nutrition Facts
Mexican Tortilla Pinwheels (Vegan)
Amount Per Serving
Calories 35 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 131mg6%
Potassium 18mg1%
Carbohydrates 4g1%
Vitamin A 50IU1%
Vitamin C 0.3mg0%
Calcium 12mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.