Vegan Pinwheels
Add Preferred SourceIt’s tough to find an appetizer that’s quick to prep and still looks good on the table, but these Vegan Pinwheels manage both, with creamy hummus, crisp veggies, and soft tortillas coming together in bite-sized wraps that are light yet satisfying. One simple step keeps them neatly rolled and ready to serve, and you’ll see how fast they vanish.
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I make these Vegan Pinwheels for everything from Easter, Thanksgiving, and Christmas to summer potlucks and game day spreads. They always work as a crowd-pleasing appetizer as they’re easy to prep ahead, chill well in the fridge, and slice clean just before serving.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Pinwheels with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find these come together easily if you follow my simple instructions and layer with care.
Spread the Base
Lay each tortilla flat on a clean surface and use the back of a spoon or spatula to spread an even layer of creamy hummus all over, making sure it reaches close to the edges. I lay mine on a large wooden cutting board so the tortillas stay flat and I have room to work with no slipping.
I like using this silicone spatula that bends smoothly around the tortilla’s curves without tearing it. Leave about half an inch of space around the border to help keep the filling contained when you roll.
Layer the Veggies
Distribute the roasted red pepper strips, cucumber slices, black olives, and baby spinach evenly over the hummus-covered tortillas. To get consistently thin cucumber slices, I run them through my mandoline vegetable slicer, which saves time and gives a neater look.
Try to spread the ingredients out in a single layer so every bite has a little of everything, and the tortillas roll easily without bulging.
Roll Them Tightly
Starting at one end, gently roll each tortilla up as tightly as you can, keeping the pressure firm but not so tight that the filling starts to squeeze out. Use your fingers to guide the roll from edge to edge.
When I want them to stay firmly rolled before slicing, I place a layer of parchment paper on top and rest a rimmed baking sheet on it for a few minutes. A snug roll helps the pinwheels hold their shape and prevents the layers from unraveling when sliced.
Slice and Serve
Use a sharp serrated knife to slice each roll into 1 to 2-inch pieces. For smooth, clean cuts without squishing the layers, I always reach for my serrated bread knife; it works perfectly for soft tortilla roll-ups and layered fillings.
Arrange them on a platter and garnish with chopped fresh herbs. I use this oval serving platter, which gives me plenty of room to spread them out without crowding, and it looks great on the table, too. For quick, even garnish, I snip the herbs with a pair of herb scissors; they make the job faster than a regular knife.
Serve with extra hummus on the side if you like. I usually scoop it into a small ceramic dip bowl that’s just the right size for dipping.
Now, enjoy your fresh Vegan Tortilla Pinwheels!
If I’m bringing these to a potluck or picnic, I line them up in this portable food container to keep them neat during transit. Then I pack the whole thing into my insulated casserole carrier to keep them cool and easy to carry while traveling.
Ingredients
- 4 large whole wheat tortillas
- 1 cup hummus
- ½ cup roasted bell pepper strips
- ½ cup cucumber slices
- 1 cup baby spinach
- ½ cup black olives sliced
- Fresh herbs for garnish
Video
Instructions
- Lay the tortillas flat and spread a generous layer of hummus over each one, leaving a small border around the edges.4 large whole wheat tortillas, 1 cup hummus
- Arrange the roasted bell peppers, cucumbers, spinach, and black olives evenly over the hummus.½ cup roasted bell pepper strips, ½ cup cucumber slices, 1 cup baby spinach, ½ cup black olives
- Roll each tortilla tightly from one end to the other to secure the filling inside.
- Slice each roll into 1–2 inch pinwheels and place them on a serving platter.
- Garnish with fresh herbs and serve with extra hummus for dipping.Fresh herbs
Nutrition
How to Store Leftovers
Store leftover pinwheels in an airtight container in the refrigerator for up to 2 days. I keep mine in stackable glass storage containers so the pinwheels stay fresh and don’t get flattened.
Place a piece of parchment between layers to keep them from sticking. Freezing is not recommended, as the texture of the vegetables and hummus won’t hold up well once thawed.
What to Serve With Vegan Pinwheels
You can pair these with a side of soup for lunch, a crisp green salad, or a variety of other finger foods, such as vegan crumbed mushrooms or air-fried veggie nuggets. They’re also great as part of a larger spread for potlucks or picnics.
More Easy Appetizer Recipes for You to Try at Home
I’ve got plenty of quick and colorful vegan dishes like this one that make meal prep feel effortless.
