Vegan Pesto Pinwheels

These vegan pesto pinwheels are made with basil infused pesto and plant based protein from white beans. They make for a healthy wrap that is easy to prep and enjoy for lunches.

Plate of pinwheels on a cutting board.

I’m going to admit….probably the meal I struggle the most to plan for is lunch. The main reason for that is because I typically don’t have much time in my day. Between running this blog and working full time as a dietitian for another company, my time is really limited and precious. Lunches mostly consist of leftover stews like this creamy lentil mushroom stew or tasty finger foods. These vegan pesto pinwheels lean more towards that need for finger foods that are super quick to put together and enjoy.

Why you’ll love these vegan pesto pinwheels

  • These pesto pinwheels are one of the easiest vegan lunch recipes you can put together! They literally take just 10 minutes to prep, so they are perfect for busy work days.
  • Each finger food bite is delicious and filling thanks to each wrap being loaded with basil infused pesto and plant based protein from white beans.
  • Very easy to customize to your preference! Just load up with your favorite filling ingredients.

Key Ingredients

  • Pesto: I love using my homemade pesto, but store bought pesto works great too
  • White Beans: These beans don’t have a strong flavor, so they pick up the flavor of the pesto very well
  • Wraps: My preference is always whole grain wraps, but you can use whatever wraps you enjoy for this
  • Vegetables: Use what you have on hand and enjoy

How to make these pinwheels

The first thing we want to do is prepare our beans. I used canned white beans. Just rinse and drain really well and add to a bowl along with a few spoons of pesto. Mash really well to combine.

Lay out your favorite wrap on a flat clean surface and spread your pesto mash all over it. Next, layer on your veggies in rows over the surface of your wrap.

When ready, just roll it up like a sushi roll, making sure to roll it up tightly. Technically you can enjoy it as is, or cut it up into little bites (again think sushi rolls).

Tips for making these vegan pesto pinwheels

  • I love using store bought pesto when I do not have time to make my own. However, if you are using store bought pesto, make sure to read the ingredients and ensure that it is indeed vegan! Most pesto includes dairy in it, so make sure you do not see cheese or any other dairy component listed in the ingredients.
  • Definitely think this tip is suitable for any wrap style lunches, but make sure you do not overstuff your wrap! Overstuffing will make it harder to wrap and will likely make your pinwheel struggle to hold it’s shape when you cut into it. Make sure you wrap it tightly to prevent any of the fillings from falling out!

Is pesto sauce healthy?

Pesto is typically rich in basil, which is a high antioxidant containing herb. Paired along with the healthy fats typically seen in olive oil based pestos or even my version of the tahini pesto will help you better absorb the nutrients obtained from the pinwheel itself. Pairing this tahini with plant based protein, vegetables and whole grains makes this the perfect balance that we talk about in my discussion of balanced vegan plates.

Can you meal prep pinwheels?

I would suggest not prepping more than 2 days in advance as the wrap can get soggy and absorb a lot of the moisture from the pesto the longer it sits. You can make prepping these easy by prepping the fillings in advance and then just quickly assembling as needed.

Add Ins and Swaps

You can swap out the white beans for chickpeas, mashed tofu or even some vegan “chick’n” strips. Feel free to use vegetables that you feel pair well with pesto. Personally, I really love mushrooms with it, but don’t limit yourself! You can add in artichoke hearts, arugula, sun-dried tomatoes, grilled zucchini, etc. And last note, these are perfect for dunking! Feel free to pair with additional pesto or feel free to dunk in your favorite marinara sauce.

More fun lunch recipes

Plate of pesto pinwheels next to a stripped napkin.
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Plate of pesto pinwheels next to a stripped napkin.

Easy Vegan Pesto Pinwheels

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  • Author: Catherine Perez
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 wraps 1x
  • Diet: Vegan


These vegan pesto pinwheels are made with basil infused pesto and plant based protein from white beans. They make for a healthy wrap that is easy to prep and enjoy for lunches.



Pesto Pinwheels

  • 1, 15 oz can white beans, rinsed and drained
  • 34 tbsp tahini pesto or store bought vegan pesto
  • 2 large wraps (regular, whole grain or gluten free wraps work here)
  • 1 cup baby spinach
  • 1 cup sautéed mushrooms
  • 1 cup diced cherry tomatoes


  1. In a bowl mash up your white beans and pesto. 
  2. Spread mash over each wrap.
  3. To each wrap, layer in rows your filling ingredients. Start by sprinkling a row of spinach, then next to it sprinkling your mushrooms and then your last row for the cherry tomatoes.
  4. From one end, roll up your wrap tightly like a sushi roll and cut into bite sized pieces. You can serve with additional pesto or marinara sauce. 


When it comes to adding in your pesto, add more or less to your your white beans based on your preference. I just shared what I used for this specific example, but you should feel free to add as much as you see fit.

If you are vegan and using store bought pesto, make sure that you are reading the ingredients to ensure it is vegan before using. Most pesto will contain dairy unless specifically mentioned on the package or product that it is dairy free or vegan. In case you can not find vegan pesto in your area, you can find my link for vegan tahini pesto that is absolutely delicious for this recipe. 

The vegetable filling options for this pinwheel are completely optional. Feel free to fill in with ingredients you personally love and know go well with the flavor of pesto.

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