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Pinwheels with Creamy Basil Spread


4 tortillas (burrito-style works best)

1 package Tofurky slices

1 cup packed fresh spinach, or more as needed



Creamy Basil Spread

1/4 cup vegan mayonnaise

2 tablespoon nutritional yeast

2 tablespoon PlantFusion Unflavored

2 tablespoons minced fresh basil

1 tablespoon apple cider vinegar

1 tablespoon Dijon mustard

Dash garlic powder, or more to taste

Dash pepper, or more to taste

Dash sea salt, or more to taste


*Makes one 16-ounce smoothie

  1. Make the spread by adding all the ingredients to a medium bowl and whisking until well combined and no lumps remain. Season to taste.

  2. Lay a tortilla down and spread about 1 to 2 tablespoons worth of spread on the tortilla, leaving an inch around the edges dry.

  3. Lay a handful of spinach on top of the spread.

  4. Lay four slices of Tofurky in the middle of the tortilla, toward the bottom, overlapping as needed so the slices do not reach the border you've created with the spread.

  5. Gently roll up the tortilla from the bottom up; not too tightly but not too loose.

  6. Stick a toothpick toward the center of the roll.

  7. Stick 4 to 6 more toothpicks from that one about an inch apart (depending on the size of your tortilla).

  8. Slice the edges off (and discard or eat) and cut each piece evenly in between the toothpicks.

The spread can be served as a dip with fruits and veggies. Store in an airtight container in the fridge for up to 3 days. Serve immediately on a plate.

Recipe created by Christy Morgan, The Blissful & Fit Chef 

Photos by Kate Lewis

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