Vegan Pinwheels Cranberry Sunflower (Print Version)
Creamy vegan pinwheels filled with savory veggies, vegan chicken, ranch, and crunchy toppings.
# Ingredients:
→ Filling
01 -
1/3 cup vegan ranch dressing
02 -
1/3 cup vegan cream cheese
03 -
8 ounces vegan chicken pieces, chopped finely
04 -
1 can (8 ounces) water chestnuts, drained, rinsed, and chopped
05 -
1/4 cup red onion, diced
06 -
1/4 cup red bell pepper, diced
07 -
1 celery stalk, diced
08 -
1/3 cup imitation bacon bits or vegan bacon bits
→ Rolls
09 -
3 large burrito-size flour tortillas
10 -
1/3 cup sunflower seeds
11 -
1/3 cup dried cranberries, chopped (optional)
# Steps:
01 -
Refrigerate the vegan ranch dressing until ready to use.
02 -
Chop the vegan chicken, water chestnuts, red onion, red bell pepper, and celery. Place all into a large mixing bowl along with vegan cream cheese and vegan ranch dressing. Stir until a uniform mixture forms, seasoning as desired.
03 -
Evenly spread the prepared filling onto each flour tortilla, ensuring full coverage.
04 -
Scatter sunflower seeds and chopped dried cranberries over the filling.
05 -
Roll each tortilla tightly into a log. Wrap with plastic wrap and refrigerate for 1 to 5 hours to firm.
06 -
Remove plastic. Cut each log into 1-inch pinwheels with a serrated knife. Serve cold.
# Notes:
01 -
For best results, ensure tortillas are fresh and pliable to prevent cracking during rolling.