These Vegan Tortilla Spirals make especially pretty appetizers if you use different-colored flour tortillas. Tortillas come in a variety of colors (such as red, green, and yellow) and flavors—including sun-dried tomato, pesto, spinach, and whole wheat. Try switching up the recipe by using the different filling combinations suggested as variations!
Vegan Tortilla Spirals
Makes 2 dozen spirals. Keeps for 1 to 2 days in the refrigerator. Don’t freeze.
- White Bean Dip
- 4 (10-inch) whole wheat flour or corn tortillas
- 1 (10 oz/300 g) package baby spinach leaves (use half the package to line the serving platter)
- 1/2 cup roasted red peppers from a jar or homemade (see below), patted dry and cut into narrow strips
- 1/2 cup grated carrots
- Prepare Bean Dip as directed. Spread a thin layer of dip on each tortilla, leaving a 1/2-inch border around the entire outside edge of each tortilla. Place a row of spinach leaves across the middle of each tortilla. Top with roasted pepper strips and carrots. Roll up tightly. Cover the rolls with plastic wrap and refrigerate for 1 hour (or up to 24 hours).
- When ready to serve, remove plastic wrap and trim ends. Slice each roll, on an angle, into 6 pieces. Arrange on a large platter lined with spinach leaves and serve chilled.
- These spirals can be prepared up to a day in advance. Cover tightly when storing in the refrigerator so they won’t dry out.
• Use roasted or steamed asparagus spears instead of roasted red peppers or carrots. Different color bell peppers add flavor and eye appeal.
• Substitute bibb lettuce, mixed salad greens, or radicchio leaves for spinach.
• Thinly sliced grilled portobello mushrooms also make a marvelous addition.
• Easy Rollers! If using corn tortillas, soften them by heating in the microwave oven, allowing about 10 seconds for each tortilla. This makes them easier to roll.
Roasted Red Peppers
- 4 red peppers
- Preheat the broiler or grill.
- Broil or grill peppers until their skins have blackened and blistered, turning them occasionally, about 12 to 15 minutes. They will shrivel and collapse. Immediately place the hot peppers in a bowl, cover and let cool.
- Scrape off the skins using a paring knife. Cut each pepper in half and discard stems, cores, and seeds.
- Cut the peppers into long, narrow strips and place in a bowl; drizzle with 2 Tbsp extra virgin olive oil and season with salt and pepper.
- Cover and refrigerate up to 10 days, or freeze for up to 3 months. Drain before using.
Reprinted by permission by Whitecap Publishers from Norene’s Healthy Kitchen.* Norene Gilletz is a Canadian food writer and is the leading author of kosher cookbooks in Canada. Visit her extensive food site, Gourmania.
- Here are more tasty vegan appetizers.
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