Sun-Dried Tomato & Pesto Pinwheels

Sun-Dried Tomato & Pesto Pinwheels

Julia

These vibrant Sun-Dried Tomato & Pesto Pinwheels are the perfect solution for anyone following a gluten-free lifestyle who refuses to compromise on flavor or convenience. Inspired by classic Italian antipasto platters, these colorful spirals combine the bright, herbaceous notes of basil pesto with the intense, concentrated sweetness of sun-dried tomatoes, all wrapped in soft, pliable gluten-free tortillas. The result is a portable lunch that looks as impressive as it tastes.

What makes these pinwheels truly special is their versatility and make-ahead friendliness. Unlike many grab-and-go options that become soggy or lose their appeal after a few hours, these pinwheels actually benefit from a brief rest in the refrigerator, allowing the flavors to meld together while the tortillas absorb just enough moisture from the pesto to become incredibly flavorful without falling apart. The cream cheese acts as both a flavor enhancer and a binding agent, ensuring each slice holds together perfectly.

Perfect for meal prep, lunchboxes, picnics, or even as an elegant appetizer at parties, these pinwheels prove that gluten-free eating doesn't mean sacrificing taste or convenience. Each bite delivers a satisfying combination of creamy, tangy, and savory flavors with a pleasant textural contrast between the soft tortilla, smooth cream cheese, and slightly chewy sun-dried tomatoes. Best of all, they require no cooking whatsoever—just simple assembly and a quick chill.

Whether you're packing lunch for work, preparing snacks for a road trip, or looking for an easy appetizer that accommodates gluten-free guests, these pinwheels deliver spiral satisfaction with zero gluten in sight. They're proof that following a gluten-free diet can be delicious, convenient, and completely stress-free.

Julia

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

15 minutes
None servings
385 calories
Fat 24.00g
Carbs 32.00g
Protein 12.00g

Ingredients

4 largegluten-free flour tortillas, 10-inch diameter
8 ozcream cheese, softened
1/2 cupbasil pesto
1/2 cupsun-dried tomatoes, drained and finely chopped
1 cupfresh spinach leaves, packed
1 cupmozzarella cheese, shredded
1/4 tspgarlic powder
1/4 tspblack pepper, freshly ground
8 leavesfresh basil leaves, whole (optional)

Equipment

Cutting board
measuring spoons
measuring cups
paper towels
medium mixing bowl
serving platter
plastic wrap
airtight containers
sharp serrated knife
butter knife or offset spatula

Clean Eating

Ideal for clean eating with whole, minimally processed ingredients like fresh spinach, basil pesto, sun-dried tomatoes, and whole ingredients. The recipe emphasizes fresh components and avoids artificial additives.

Gluten-Free Diet

This recipe is perfectly designed for gluten-free diets, using specifically labeled gluten-free tortillas and naturally gluten-free ingredients like cream cheese, mozzarella, and fresh vegetables. The recipe explicitly highlights its gluten-free status in the description.

Low-Carb Diet

While using tortillas, the recipe focuses on low-carb ingredients like cream cheese, spinach, and sun-dried tomatoes. The portion control and vegetable-forward approach supports low-carb dietary principles.

Mindful Eating

Supports mindful eating by featuring colorful, texturally diverse ingredients that engage multiple senses, with fresh vegetables, herbs, and a visually appealing spiral presentation that encourages slow, intentional consumption.

Instructions

1

Remove the cream cheese from the refrigerator and let it sit at room temperature for 10 minutes to soften, or microwave for 10-15 seconds until spreadable.

10 min
2

If using oil-packed sun-dried tomatoes, drain them thoroughly and pat dry with paper towels. Finely chop the sun-dried tomatoes into small pieces, about 1/4-inch in size.

2 min
3

In a medium mixing bowl, combine the softened cream cheese, basil pesto, garlic powder, and black pepper. Stir together until smooth and well combined.

1 min
4

Lay one gluten-free tortilla flat on a clean work surface or cutting board. Using a butter knife or offset spatula, spread about 1/4 of the cream cheese mixture evenly over the entire surface of the tortilla, leaving a 1/2-inch border around the edges.

1 min
5

Sprinkle about 2 tablespoons of the chopped sun-dried tomatoes evenly over the cream cheese layer, focusing on the center area of the tortilla.

6

Layer about 1/4 cup of fresh spinach leaves over the sun-dried tomatoes, distributing them evenly but avoiding the edges.

7

Sprinkle about 1/4 cup of shredded mozzarella cheese over the spinach layer. If using fresh basil leaves, place 2 leaves along the length of the tortilla.

8

Starting from the edge closest to you, tightly roll up the tortilla like a jelly roll, keeping the filling compact and tucked in as you roll. Press gently but firmly to ensure the roll stays together.

1 min
9

Wrap the completed roll tightly in plastic wrap, sealing both ends. Place seam-side down on a plate.

10

Repeat steps 4 through 9 with the remaining three tortillas and filling ingredients.

4 min
11

Refrigerate all wrapped rolls for at least 30 minutes or up to 24 hours. This chilling time allows the rolls to firm up and makes slicing much easier.

30 min
12

When ready to serve, unwrap each roll and place on a cutting board. Using a sharp serrated knife, trim off the uneven ends, then slice each roll into 6-8 equal pinwheels, about 1-inch thick. Wipe the knife clean between cuts for neat slices.

3 min
13

Arrange the pinwheels on a serving platter or pack them in airtight containers for grab-and-go meals. Store in the refrigerator for up to 3 days.

1 min

Frequently Asked Questions